2 cups canned or cooked pinto beans
1 cup watercress leaves
2 medium firm ripe plum tomatoes -- finely diced
1 medium celery stalk -- finely diced

Dressing:

1/4 cup soy mayonnaise
1 tablespoon lemon or lime juice
1 teaspoon dried oregano
1/4 teaspoon ground cumin
Salt -- to taste
Freshly-ground black pepper -- to taste

Combine the first four ingredients in a mixing bowl. In a small bowl, combine the dressing ingredients and mix thoroughly. Pour over the salad and toss to combine. Season to taste with salt and pepper. Pack in a tightly lidded plastic container to transport.

This recipe yields 6 servings.

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