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.