Alubia Blanca, Watercress, and Herb Salad
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....
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Cooking tools:
- Pepper mill
- Chef's knife
- Cutting board
- Serving bowl
- Measuring cup
- Spoon
- Colander
- Pot
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
- freshly ground pepper
- Extra-virgin olive oil to taste
- Fresh lemon juice to taste
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