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Lemony White Bean Salad with Pomegranate, Toasted Walnuts and Fresh Parsley

Written By Pam Brandon and Anne-Marie Denicole On August 17, 2015

Divas white bean salad

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
Serves 4

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.

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