Watercress and Bean Salad With Almonds and Ricotta Salata

If you can’t find ricotta salata—a salty, crumbly variety of the more widely available creamy kind—swap in goat cheese or feta instead.

watercress-bean-salad-almonds-ricotta-salata
Photo by Anna Williams
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 334 calories
    • Fat 25 g
    • Sat Fat 5 g
    • Cholesterol 19 mg
    • Sodium 759 mg
    • Protein 12 g
    • Carbohydrate 19 g
    • Sugar 2 g
    • Fiber 7 g
    • Iron 2 mg
    • Calcium 182 mg
If you can’t find ricotta salata—a salty, crumbly variety of the more widely available creamy kind—swap in goat cheese or feta instead.

Ingredients

  1. Check 3 tablespoons olive oil
  2. Check 2 tablespoons red wine vinegar
  3. Check kosher salt and black pepper
  4. Check 2 bunches watercress, thick stems removed (about 6 cups)
  5. Check 1/2 pound wax beans, trimmed and sliced on the bias
  6. Check 1/4 small red onion, thinly sliced
  7. Check 1 15.5-ounce can chickpeas, rinsed
  8. Check 3 ounces ricotta salata, crumbled
  9. Check 1/2 cup chopped roasted almonds
  10. Check crusty bread, for serving

Directions

  1. Whisk together the oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl.
  2. Add the watercress, wax beans, onion, chickpeas, ricotta salata, and almonds and toss to combine. Serve with the bread.