Wednesday, June 30, 2010

Black Bean and Watercress Salad


This is the perfect side.  Matt spotted it in a magazine and because it contained beans - and he is bean-obsessed - he insisted on making it.  I huffed, "Mama ain't eatin' no bean salad!" (truly - I said this) but upon making this I was eating my words (and this salad).  It's zesty, light, and the perfect accompaniment to anything Mexican.  Enjoy!

Black Bean and Watercress Salad
  • 2 smashed garlic cloves
  • 1 diced jalapeño
  • 1 teaspoon cumin seeds
  • 15 oz. can black beans
  • 1 ½ cups each diced cucumber and halved grape tomatoes
  • 4 chopped scallions
  • Squeeze lime juice
  • 1/3 cup loosely-packed cilantro
  • 1 bunch watercress
  • Salt / olive oil
Heat 2 smashed garlic cloves, 1 diced jalapeno and 1 teaspoon Cumin seeds in a skillet with olive oil over low heat, 5 minutes.  Toss a 15 oz. can of black beans, 1 ½ cups each diced cucumber and halved grape tomatoes, 4 chopped scallions, a squeeze of lime juice and some chopped cilantro in a bowl.  Mash the hot garlic mixture and add to the beans.  Season with salt and toss with watercress.

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