Alubia Blanca, Watercress, and Herb Salad – Rancho Gordo
In her seminal book, The Mexican Gourmet, author Maria Dolores Torres Yzabal includes a salad with just half cilantro and half watercress. Steve was intrigued by this and started making it at home....
Ingredients
- 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
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