Cannellini Beans with Watercress and Garlic Balsamic
1 cup cucumber, sliced
2 cups cooked cannellini beans
3 Campari tomatoes, cut in large segments
2 cups watercress, trimmed
2 scallions, sliced
¼ cup Seasons Frantoio Extra Virgin Olive Oil
⅓ cup Seasons Garlic Infused White Balsamic
4 tsp. Seasons Herbs di Napoli (Optional)
⅓ cup fresh flat-leaf parsley stems removed, coarsely chopped
½ Tbs Seasons Pepe e Aglio Seasoning
Seasons Roasted Garlic Fused Premium Salt, to taste
Place cucumbers, beans, tomatoes, watercress, scallions, parsley in a serving bowl.
In a small bowl, combine extra virgin olive oil, garlic balsamic, garlic salt, and Pepe e Aglio seasoning. Whisk all ingredients to make salad dressing and pour over the salad to serve.
Finish each salad with a tsp. of Seasons Herbs di Napoli (optional)