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Mixed Bean Salad

Posted: Thursday, March 17th, 2016
• 6 cups soaked and cooked beans
• 6-8 stalks celery
• 1 cup thinly sliced red onion
• 1 head watercress
• 3 lemons
• 1/2 cup olive oil

Preparation: Combine soaked/cooked/cooled beans in a large bowl. Set aside. In a food processor with the blade attachment, run the celery through to finely slice. Use a mandoline or a sharp knife to cut the onion. I used nearly the whole onion, but I listed one cup. Adjust to your preference. Rinse and roughly chop the cress, remove and toss the roots and stems. Add the veg. to the bowl of beans. Stir together with olive oil, juice of three good lemons, and season to taste with a few grinds of sea salt and black pepper. Let rest in the fridge for about 30 minutes to develop a deeper flavor. Adapted from happyyolks.com