Title: Watercress And White Bean Salad
Categories: Bean Salads
Yield: 4 Servings
1 1/2 c Cooked canneli beans
- (15 oz);
- rinsed, drained
1 Carrot; shredded
1 Celery rib; chopped
1 c Grape tomatoes;
- halved lengthwise
1/2 c Peas; fresh or thawed
1/2 c Pecans or almonds; toasted
2 Scallions; chopped
1 bn Watercress (2 c);
- coarsely chopped
1/3 c Dried sweetened cranberries
1/4 c Fresh tarragon or basil;
- chopped
2 tb Almond butter
2 tb Fresh lemon juice
2 ts Agave nectar
1/2 ts Prepared mustard
Salt; to taste
Freshly ground pepper;
- to taste
In a large bowl, combine the beans, carrot, celery, tomatoes, peas,
pecans, scallions, watercress, cranberries, and tarragon. Set aside.
In a small bowl, combine the almond butter, lemon juice, agave,
mustard, salt, and pepper to taste. Mix until well blended. Add a
little water, if needed, to reach the desired consistency. Add the
dressing to the salad and toss gently to combine. Taste and adjust
the seasonings, if needed.
