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Pinto Beans With Watercress or Arugula

A simple hearty salad that packs a lot of flavor

(Serves 6)

  • 2 cups canned or cooked pinto beans
  • 1 cup watercress or arugula leaves, washed, stemmed, and torn into bite-sized pieces
  • 2 firm, flavorful plum tomatoes, finely diced
  • 1 medium celery stalk, finely diced
  • ¼ cup soy mayonnaise
  • 1 Tablespoon lemon or lime juice
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground cumin
  • Salt and freshly ground pepper to taste

Combine the first four ingredients in a mixing bowl. In a small bowl, combine the mayonnaise, lemon or lime juice, oregano, cumin, salt, and pepper, and mix thoroughly. Pour over the salad and toss to combine. Adjust salt and pepper, if needed. Pack in a tightly lidded plastic container to transport.

Total calories per serving: 122Fat: 5 grams
Carbohydrates: 15 gramsProtein: 4 grams
Sodium: 277 milligramsFiber: 4 grams

Recipe from the Vegetarian Resource Group

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