Alubia Blanca, Watercress & Herb Salad Rancho Gordo

 

Alubia Blanca, Watercress & Herb Salad In her seminal book, The Mexican Gourmet, author Maria Dolores Torres Yzabal includes a salad with just half cilantro and half watercress. I was always intrigued by this and started making it at home. I came to love the slight bitterness of the watercress. As a side salad for fish or something rich, her salad was perfect, but I wanted something that could stand on its own so I noodled around and eventually came up with this version which is basically a third each of watercress, parsley, and cilantro, with some beans tossed in for a little indulgence. It makes the salad more substantial, too.  Watercress is a somewhat neglected green these days but try and add it to your repertoire. It's loaded with vitamins A,C, and K, plus it tastes great.

In a serving bowl, combine the watercress, cilantro, parsley, and onion. Add the beans. Season to taste with salt, pepper, olive oil, and lemon juice. 

Serves 2

1 cup torn watercress 1 cup chopped cilantro 1 cup chopped parsley ½ red onion, very thinly sliced 1 cup cooked, drained Rancho Gordo Alubia Blanca beans (or other white beans) Salt and freshly ground pepper to taste Extra-virgin olive oil to taste Fresh lemon juice to taste In a serving bowl, combine the watercress, cilantro, parsley, and onion. Add the beans. Season to taste with salt, pepper, olive oil, and lemon juice.  Serves 2