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Watercress, Green Bean And Tomato Salad

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Quick and easy

Quick and easy

Quick and easy
try this

Prep Time:

20 minutes

Cook Time:

3 minutes


6 servings


3/4  pound  fresh green beans, ends trimmed

1  pint  cherry tomatoes

2  bunches  watercress, rinsed and dried

1/2  cup  coarsely chopped Azar Walnuts, toasted


2  tablespoons  Reese Red Wine Vinegar

1  tablespoon  Maille Dijon Mustard

3  tablespoons  DaVinci Extra Virgin Olive Oil

1/4  teaspoon  Alessi Sea Salt

1/4  teaspoon  Hill Country Fare Ground Black Pepper


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

Meanwhile, 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*.

Cook 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.

For 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.

Serve 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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