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)
Directions
1
Wash hands with soap and warm water. Wash all produce well and chop as directed.
2
Whisk dressing ingredients until well combined. Set aside.
3
In a large bowl, combine beans, quinoa, squash, tomatoes, jalapeno, jicama, and herbs.
4
Add dressing and toss well to combine.
5
Garnish with avocado slices (if using). Serve immediately or refrigerate and serve chilled.
Nutrition Facts
8 servings
Serving size
1 cup
- Amount per serving
- Calories217
- % Daily Value *
- Total Fat 7g9%
- Saturated Fat 1g5%
- Sodium 14mg1%
- Total Carbohydrate 32g12%
- Dietary Fiber 7g25%
- Total Sugars 3g
- Protein 8g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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)