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. He came to love the slight bitterness of the watercress, but he wanted something that could stand on its own so he 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.
- 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.