Name: White Bean Salad with Pomegranate and Parsley
Yield: 4 Servings
Ingredients: 1 15-oz. can cannellini (white kidney) beans, rinsed (or 1¾ cups cooked beans); ⅓ cup pomegranate seeds; 1 tablespoon fresh lemon juice; 1 tablespoon extra-virgin olive oil; ¼ cup thinly sliced scallions, whites and pale greens only, cut on a diagonal; 2 tablespoons chopped fresh flat-leaf parsley leaves; ½ teaspoon kosher salt, plus more to taste; ¼ teaspoon freshly ground black pepper

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