Watercress, Green Bean And Tomato Salad

Prep Time:
20 minutes
Cook Time:
3 minutes
6 servings

Cooking Connection


3/4poundfresh green beans, ends trimmed,

1pintcherry tomatoes,

2buncheswatercress, rinsed and dried,

1/2cupcoarsely chopped Azar Walnuts, toasted,


2tablespoonsReese Red Wine Vinegar,

1tablespoonMaille Dijon Mustard,

3tablespoonsDaVinci Extra Virgin Olive Oil,

1/4teaspoonAlessi Sea Salt,

1/4teaspoonHill Country Fare Ground Black Pepper,


1Heat oven to 350 degrees F. Toast walnuts on a baking sheet 10 minutes or until lightly browned.

2Meanwhile, bring 2 quarts water to a boil in a 4-quart pot over High heat. Wash green beans; trim and discard ends. Cut or snap beans in half. Cut cherry tomatoes in half. Trim and discard steams from watercress*.

3Cook green beans in boiling water about 3 minutes or until crisp-tender. Drain; spread beans out on a clean towel to cool and dry thoroughly.

4For dressing, blend vinegar and mustard in a small bowl. Slowly whisk in oil; add salt and pepper. Place beans, tomatoes, watercress and walnuts in a large bowl; toss with dressing.

5Serve at room temperature.

Nutritional Information

Calories: 165, Total Fat: 14g, Cholesterol: 0mg, Sodium: 131mg, Carbohydrates: 10g, Dietary Fiber: 4g, Protein: 4g

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