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