| Level: | Easy |
Instructions
- 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-ounce can of black beans, 1 1/2 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.
Reviews
I made this for a potluck by preping everything but the watercress in one bowl the night before. Then just toss it together before serving. Turned out great, and was very popular. Different, but in a tasty way. Could easily add some shredded chicken, too.
I was not a fan of this salad. For some reason, I found the cumin seed to be unbelievably overbearing. I had a hard time eating the salad. I think if I made it with less cumin seed, or even omitting it, I would have liked it a lot better.
This is a great, light option that has lots of different textures and healthy ingredients. Yum!
I liked it! My husband thought it was “different” and it is. It was super fast and easy to make, that’s one reason I love it so much. I would recommend letting it sit for just an hour before eating so that the flavors blend a little bit. Will probably make this twice a year for something different!
This salad was so delicious! Very fresh and great as a side dish!
This recipe is one of my favorites!!
This recipe is one of my favorites!!
perfect side to a mexican dish if you want to lighten the meal up a little. Fresh, flavorful, and very easy. I like that it’s a salad where the lettuce/cress isn’t really the main player.