Pinto Beans With Watercress
By: jennifer hill
Published: Wednesday, December 9, 2009 - 1:51am

Ingredients




2 cups canned or cooked pinto beans
1 cup watercress leaves
2 mediums firm ripe plum tomatoes finely diced
1 medium celery stalk finely diced
1/4 cup soy mayonnaise
1 tablespoon lemon or lime juice
1 teaspoon dried oregano
1/4 teaspoon ground cumin
Salt to taste
Freshly-ground black pepper to taste

Preparation

1 Combine the first four ingredients in a mixing bowl. In a small bowl, combine the dressing ingredients and mix thoroughly. Pour over the salad and toss to combine. Season to taste with salt and pepper. Pack in a tightly lidded plastic container to transport. 2 This recipe yields 6 servings.

About


Hellman's, while not vegan, worked out nicely. Also didn't have tomatoes so used a diced carrot for crunch and it was very nice.