Black-Eye Bean Salad with Canadian Bacon

Ingredients:

• 1 can (425g) black-eyed beans, rinsed, no salt added*
• 3 slices of Canadian bacon (30g each)
• 2 tablespoons red wine vinegar
• 1 tbsp. l. olive oil
• 1 large carrot, grated
• 1 bunch green onions, thinly sliced
• 1 bunch watercress, trimmed and separated into sprigs

Preparation:

1. Spray a large nonstick skillet with canola oil spray and heat over medium heat. Add the Canadian bacon and cook until golden brown, about 3 minutes per side. Cool slightly and slice into thin strips.
2. In a large bowl, combine vinegar, salt, and black pepper to taste. Add carrots, black beans, and green onions and stir. Add watercress and stir again.
   
   Note *
   
   Bacon and black-eyed beans are a classic combination, but you can also use any beans you have on hand: white beans, chickpeas, or black beans are all great options.
3. Transfer to a large platter and top with bacon.