Mixed Bean Water Cress Salad

6 cups soaked and cooked beans ( heirloom Rancho Gordo)

6-8 stalks celery

1 cup thinly sliced red onion

1 head watercress

3 lemons

Green olives

1/2 cup olive oil

Sea salt/pepper to taste

Cook bean in 7 qt roaster until tender

Combine soaked/cooked/cooled beans in a large bowl. Slice celery with cone # 4, slice onion with cone #2

 Rinse and roughly chop the cress, remove and toss the roots and stems. Add the veg. to the bowl of beans. Stir together with olive oil, juice of three good lemons, and season to taste with a few grinds of sea salt and black pepper. Let rest in the fridge for about 30 minutes to develop a deeper flavor.