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)
1
1.Wash hands with soap and warm water. Wash all produce well and chop as directed.
2
2.Whisk dressing ingredients until well combined. Set aside.
3
3.In a large bowl, combine beans, quinoa, squash, tomatoes, jalapeno, jicama, and herbs.
4
4.Add dressing and toss well to combine.
5
5.Garnish with avocado slices (if using). Serve immediately or refrigerate and serve chilled.
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
1.Wash hands with soap and warm water. Wash all produce well and chop as directed.
2
2.Whisk dressing ingredients until well combined. Set aside.
3
3.In a large bowl, combine beans, quinoa, squash, tomatoes, jalapeno, jicama, and herbs.
4
4.Add dressing and toss well to combine.
5
5.Garnish with avocado slices (if using). Serve immediately or refrigerate and serve chilled.