Thick Bean Salad with Bell Pepper, Tomatoes and Watercress

Ingredients

• 250 g thick white beans (dry, soaked overnight)
• 2 bell peppers (orange)
• 3 beef tomatoes
• 1 box of watercress
• 50 ml white wine vinegar
• 30 ml oil
• 30 ml vegetable broth
• Salt
• Pepper
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Cook the beans in plenty of water for about 45 minutes until tender, drain and shock with ice-cold water.

2. 2.

   Wash the peppers, halve them, remove seeds and membranes, then blanch briefly in salted water.

3. 3.

   Peel, seed and dice the tomatoes; add them to the beans and pepper pieces in a bowl. Add the remaining ingredients, mix well and season to taste.

4. 4.

   Serve garnished with watercress in small bowls.