This zesty, Southwestern-inspired salad dish combines the healthful goodness of beans with spring-vibrant watercress, lime, and tomatoes, along with just the right amount of snappy spice.
A perfect picnic salad, this quick-to-make low-carb delight packs well and tastes outstanding. Use canned beans to make it even quicker.
2 cups canned or cooked pinto beans
1 cup watercress leaves
2 medium firm, ripe plum tomatoes, finely diced
1 medium celery stalk, finely diced
1/4 cup reduced-fat or soy mayonnaise
1 tablespoon lemon or lime juice
1 teaspoon prepared mustard
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
Salt and freshly ground pepper to taste
1. Combine the first 4 ingredients in a mixing bowl. In a small bowl, combine the dressing ingredients and mix thoroughly. Pour over the salad and toss to combine thoroughly. Season to taste with salt and pepper. Pack in a securely lidded container to transport.