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Quinoa Tepary Bean Salad

Yields8 Servings

Quinoa tepary bean salad with cherry tomatoes, cucumber, red onion and herbs.

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

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.