Alubia Blanca, Watercress and Herb Salad
Watercress has a fiery, almost bitter tang that is perfectly muted here by the more benign flavours of parsley and coriander. If you can find this rather neglected green, add it to your kitchen repertoire at once. Beyond its unique taste, it’s loaded with vitamins A,C and K. If you can’t get your hands on any, substitute with rocket - or even a few dandelion leaves!
Serves 2
25g torn watercress (or rocket/dandelion leaves)
Bunch (25g) coriander, chopped
Bunch (25g) parsley, chopped
½ red onion, very thinly sliced
200g cup cooked, drained Alubia Blanca 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, coriander, parsley and onion. Add the beans. Season to taste with salt, pepper, olive oil, and lemon juice.