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.
Adapted from Vegetarian Celebrations, by Nava Atlas (Little, Brown, and Company, 1996). Copyright (c) 1996 by Nava Atlas. Reprinted by permission of the author.
Adapted from Vegetarian Celebrations, by Nava Atlas (Little, Brown, and Company, 1996).