This recipe comes from Chími Nu'am: Native California Foodways for the Contemporary Kitchen by Sara Calvosa Olson (Heyday, 2023). She calls for fresh cranberry beans, shelled and simmered in water for about 30 minutes, or cooked beans. 

Sarah says: "A summer salad is a beautiful thing. Our fruits and vegetables are at the height of flavor and juiciness, greens are abundant, and beans are fresh."

• 1 1⁄2 cups cooked beans (such as Rancho Gordo Cranberry or Pinto beans) or fresh cranberry beans, cooked (see note, above) 
• Juice of 2 limes
• 2 tablespoons Séka Hills Elderberry Balsamic Vinegar
• 2 tablespoons maple sugar or honey
• 1⁄4 cup sunflower oil
• 1 or 2 jalapeños, stems, seeds and ribs removed (or use sweet peppers for a less spicy dressing)
• Salt and pepper
• 1⁄2 cup sunflower seeds
• 2 or 3 small pattypan squashes, sliced thinly, or a medium zucchini, diced
• 1 1⁄2 cups fresh corn cut from the cob
• 2 diced lemon cucumbers 1 cup purslane
• 1 cup sunflower sprouts
• 1 cup shredded kale
• 1 cup leaves, seed flowers, and/or chopped stems of amaranth (a.k.a. pigweed or wild spinach)
• 1 tablespoon lemon thyme leaves
• 1⁄2 cup toasted sunflower seeds, for serving
  

Serves 4

1. Peel the beans from their pods and rinse. Place the beans in a pot and cover with 2 inches of cold water. Bring to a boil over high heat, then reduce the heat to medium-low and gently cook until soft, about 30 minutes. Pour the beans into a colander and run under cold water. Set aside.
2. Using a blender, blend the lime juice, vinegar, maple sugar, sunflower oil, and jalapeños. Add salt and pepper to taste. Pour the dressing into a mason jar and store in the refrigerator until ready to use.
3. In a small cast-iron pan, toast the sunflower seeds lightly over medium heat.
4. In a large bowl, toss together the squash, cooked cranberry beans, corn, cucumbers, purslane, sunflower sprouts, kale, and amaranth, and lemon thyme leaves.
5. Dress it with salad dressing to taste and sprinkle sunflower seeds on top to serve.
   
   

Reprinted with permission from Heyday © 2023.