The recipe I’m sharing today actually came from the April issue of Food Network Magazine. It easy, fresh, and delicious! I had never tried watercress and decided to go ahead and add it as called for in the recipe and it was so good. I will definitely be buying it again.
This would be perfect with grilled chicken or a white fish if you want to dress it up a little. You could also use it as a side dish or as serve it with pita bread, tortilla chips, or crusty bread as a main dish. It’s great for the weekend and once spring hits, I always start craving fresh vegetables and salad!
BLACK BEAN SALAD
(adapted from Food Network Magazine, April 2010)
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2 garlic clove, minced
1 jalapeno, seeds removed and diced
1 tsp. cumin seed
2 tsp. olive oil
1 – 15 oz. can black beans, rinsed
1 1/2 c. cucumber diced (I like the English ones)
1 1/2 c. grape tomatoes, halved (I used cherry and quartered them)
4 scallions, chopped
1/2 c. cilantro, chopped
Juice of 1 lime
1 bunch watercress (I used mostly the leaves and not much stem)
Salt to taste
Heat garlic cloves, jalapeno and cumin seeds in a skillet with olive oil over low heat, 5 minutes. Toss a can of black beans, diced cucumber, tomatoes, scallions, lime juice and cilantro in a bowl. Add the hot garlic mixture to the beans. Season with salt and toss with watercress. Serves 4-6.