White Bean Salad with Pomegranate & Parsley
Author: 
Serves: 4
 
Ingredients
  • 1 15-oz. can cannellini (white kidney) beans, rinsed (or 1¾ cups cooked beans)
  • ⅓ cup pomegranate seeds
  • Zest from lemon
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp extra-virgin olive oil
  • ¼ cup thinly sliced scallions, whites and pale greens only, cut on a diagonal
  • 2 Tbsp chopped fresh flat-leaf parsley leaves
  • ½ tsp kosher salt, plus more to taste
  • ¼ tsp freshly ground black pepper
Instructions
  1. Toss beans, pomegranate seeds, lemon zest and juice, oil, scallions, parsley, and ½ tsp. salt together in a medium bowl; season with salt and pepper.
Recipe by Bistro OneSix at https://bistroonesix.com/delicious-day-2/