FLAVOR BOOSTERS Mexican-inspired flavors make these hardy sides hard to resist. Black beans are enlivened by chili powder and lime; peppery watercress is topped with crunchy toasted pepitas and a cuminscented dressing.

　　

Ingredients

serves 6

　　1/3 cup pepitas (hulled pumpkin seeds)

　　2 tablespoons white-wine vinegar

　　1/2 teaspoon ground cumin

　　Coarse salt and ground pepper

　　3 tablespoons olive oil

　　1 1/2 pounds watercress, tough stems removed

　　

Step 1

Preheat oven to 350°F. Spread pepitas on a rimmed baking sheet; toast until golden brown, tossing occasionally, 10 to 15 minutes.

　　

Step 2

In a large bowl, whisk together vinegar and cumin; season with salt and pepper. Whisk in oil. Add watercress; toss to combine. Serve immediately, garnished with pepitas.

　　

About Pepitas

Step 3

Remove the white hull from pumpkin seeds, and you’re left with a Mexican favorite: delicately flavored green pepitas. Look for them next to nuts at your supermarket, in Mexican specialty shops, or in health-food stores. Toast them and try in a salad or as a healthy snack.

　　

nutrition information

Step 4

(Per Serving)

　　

Step 5

Calories: 116

　　

Step 6

Fat: 10.4g (1.6g Saturated Fat)

　　

Step 7

Protein: 4.5g

　　

Step 8

Carbohydrates: 3.2g

　　

Step 9

Fiber: 0.9g

　　Everyday Food: Light