Tepary Bean Salad

Ingredients

Dressing:

1 tablespoon rice vinegar

2 tablespoons lime juice

3 tablespoons olive oil

¼ teaspoon ground cumin

salt and ground black pepper, to taste

Salad:

2 cups cooked brown tepary beans

3½ cups cooked quinoa

1 cup raw summer squash or zucchini, chopped

4 plum tomatoes, chopped1 jalapeno, seeded and finely chopped

1 cup jicama, peeled and diced

1/3cup fresh cilantro, chopped

2/3cup fresh parsley, finely chopped

2 bunches green onions, thinly sliced

1 ripe avocado, sliced (optional garnish)