Salsa macha salad take two with Vaquero beans

I am playing around with how I consume my beans in recent weeks. Now it is a salad kick.

I made these Racho Gordo vaquero beans from my pantry to eat this week.

This chopped salad has some cherry tomatoes, beans, two kinds of radicchio, lightly sauteed zucchini, avocado, pumpkin seeds, chopped parsley, cilantro, and chives.

And instead of dressing I added a couple of spoons of salsa macha, and squeezed in the juice of a lemon, and half of the zest. And a nice sprinkle of salt and pepper.

Lots of textures and flavors here.