Watercress and Bean Salad With Almonds and Ricotta Salata

INGREDIENTS

1. 3tablespoons olive oil
2. 2tablespoons red wine vinegar
3. kosher salt and black pepper
4. 2bunches watercress, thick stems removed (about 6 cups)
5. 1/2pound wax beans, trimmed and sliced on the bias
6. 1/4small red onion, thinly sliced
7. 115.5-ounce can chickpeas, rinsed
8. 3ounces ricotta salata, crumbled
9. 1/2cup chopped roasted almonds
10. crusty bread, for serving

DIRECTIONS

1. Whisk together the oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl.
2. Add the watercress, wax beans, onion, chickpeas, ricotta salata, and almonds and toss to combine. Serve with the bread.
3. Source: realsimple.com