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.