Savvy foodies rally ’round the humble bean, ready to entertain in style whatever the season. The bountiful bean’s appeal lies not only in its versatility and rock-bottom affordability.
Tangy, crunchy, slightly sweet and herbaceous, this salad serves as a stylish side or veggie-lovers main course. And it’s even better the next day. Rolled in soft, warm flatbread, it’s a fabulous breakfast for life on the go.
Lemony White Bean Salad with Pomegranate, Toasted Walnuts and Fresh Parsley
2 cans white beans, drained and rinsed
Juice of 1 lemon, or to taste
Coarse salt, freshly cracked black pepper, to taste
1 teaspoon Aleppo pepper (optional)
1/2 cup minced fresh flat-leaf parsley
1/2 cup thinly sliced scallions
1/2 cups chopped walnuts, lightly toasted in a dry pan
1/2 cup pomegranate seeds
3 tablespoon extra-virgin olive oil
Combine all ingredients in a mixing bowl. Lightly toss and chill for 30 minutes before serving. Serve cold or at room temperature. Can be made a day in advance of serving.
Diva Confession: Aleppo chile is a nice variation from crushed red peppers, with moderate heat, some fruitiness, cumin undertones and a hint of a salty taste. It’s often used for chili flavor in Middle Eastern or Mediterranean dishes.