Products used for this recipe
Ingredients
2 cloves garlic, finely chopped
1/4 cup extra-virgin olive oil
1/4 teaspoon cayenne pepper
1 tablespoon white wine vinegar
1/4 teaspoon sugar
1 (14 oz) can butter beans, drained
12-16 pieces of marinated artichokes, drained
8 oz cherry tomatoes, halved
3 scallions, thinly sliced
3 tablespoons finely chopped fresh parsley
5 cups watercress
salt and freshly ground black pepper
Steps
Sauté the garlic in the oil in a large frying pan over medium-low heat until softened, 3-4 minutes. Stir in the cayenne pepper. Remove from the heat and add the white wine vinegar and sugar.
Combine the butter beans, artichokes, tomatoes, scallions, parsley, and watercress in a large bowl. Pour the dressing over the top and toss well. Season with salt and pepper and serve.
