Canned black beans add heft to simple leafy greens, while jalapeno and cumin add a shot of flavor.
Dovetaiing Tip; Use the scallions you chopped on day 1 for todays black bean salad.
|2||garlic cloves smashed|
|1||jalapeño pepper diced|
|1 teaspoon||cumin seeds|
|2 tablespoons||olive oil|
|1 15 ounce||can black beans|
|1 1/2 cup||diced cucumber|
|1 1/2 cup||halved grape tomato|
|squeeve of lime juice|
|1 bunch||chopped cilantro to taste|
|salt to taste|
|1 large bunch||watercress|
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.