Ingredient List

2 cups	WHITE PEA BEANS, soaked and cooked or canned in water: drained and rinsed	500 mL
2	large stalks celery, thinly sliced on the diagonal	2
1	small red onion, halved and thinly sliced	1
1/2	small red pepper, thinly sliced	1/2
1/2	small green pepper, thinly sliced	1/2
1 cup	cherry tomatoes, halved	250 mL
1 cup	watercress, leaves picked from stem	250 mL
1 tbsp	fresh chives, chopped	15 mL
Vinaigrette:
1 tsp	fresh garlic, minced	5 mL
1 tsp	Dijon mustard	5 mL
1 tbsp	balsamic vinegar	15 mL
1/2 cup	olive oil	125 mL

Directions

In a large glass or plastic serving bowl, combine beans, celery, onion, peppers and tomatoes and set aside.

Dressing: In a small mixing bowl, combine the garlic, mustard and vinegar. Slowly whisk in the oil and season with salt and pepper. Pour over the bean mixture and mix well. Cover and refrigerate for at least four hours or overnight before serving.
Just before serving, add watercress and chives and toss lightly. Adjust seasonings as needed.

10 servings

Nutrition Facts For 1 serving
Amount	% Daily Value
Energy 168 kcal
Fat 12 g
Sodium 19 mg
Carbohydrates 13 g
Protein 4 g
Total Dietary Fibre 2.4 g