Close up shot of orca beans

Bob’s Red Mill’s Caribbean Caviar

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Serves 4

Have you ever made beans from scratch? We’re talking a bag of dried beans cooked on the stove, not those canned ones. It may seem intimidating, but it’s super healthy and totally worth it to find a new cool legume to enjoy!

Bob’s Red Mill is sharing with us one of their favorite beans, the orca. It’s such a cute little bean named after a whale. What’s not to like?!

From the Bob’s Red Mill Team:

“A fresh and zingy bean salad featuring our brightly dappled orca beans that is just perfect for your next picnic. We love the sweetness of the mangoes and oranges against the spicy jalapeño and creamy avocado. A hint of mint and lime bring the whole dish together for a bean salad that will impress and delight your guests.”


Bob’s Red Mill has been sharing with us all month some great ways to use new cool ingredients. For more great ideas, check out their Lemon + Mint Freekeh Salad and Nooch Crackers.


1 cup Orca Beans

4 cups water

1 1/2 cups mango, peeled, seeded and diced

1/2 cup navel oranges, peeled and diced

2 Tbsp jalapeño, seeded and minced

2 tsp lime zest

1/4 cup lime juice

1/4 tsp cumin

1 cup avocado, diced

2 Tbsp fresh mint, minced

sea salt, to taste

freshly ground pepper, to taste


Rinse orca beans thoroughly in cold water.

Combine the orca beans and water in a medium pot.

Partially cover and bring to a boil.

Reduce the heat to simmer until the beans are soft (about 1 hour).

Drain the beans and rinse thoroughly with cold water.

Allow to cool.


In a large bowl, combine the cooled orca beans, diced mango, diced navel orange, minced jalapeño, lime zest, lime juice, cumin, sea salt and freshly ground pepper.

Mix well to combine.

Gently fold in the diced avocado and minced mint.

Notes + Serving Tips

Serve immediately or serve chilled.

Store for up to 3 days in the refrigerator.

Serve with our Avocado Dressing for a different twist.