White Bean and Pomegranate Salad

Pomegranates grow allllll over the place here in the Mediterranean.  I had only had them once or twice in my life before moving here.  Now, they are in the yard so I figured I had better find something to do with them.  I love the tart kick of flavor they add to anything dish they are in, for me its usually savory salads.  Its even worth the red stained fingers they give me. This white bean and pomegranate salad is not only BEAUTIFUL it is delicious and wildly easy to make.  It pairs amazingly with a steak or some chicken or makes a wonderful lunch all on its own!

INGREDIENTS

  • 1 15-oz. can cannellini (white kidney) beans, rinsed (or 1¾ cups cooked beans)
  • 1/3 cup pomegranate seeds
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup thinly sliced scallions, whites and pale greens only, cut on a diagonal
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper

RECIPE PREPARATION

  • Toss beans, pomegranate seeds, lemon juice, oil, scallions, parsley, and ½ tsp. salt together in a medium bowl; season with salt and pepper.