White Bean Salad with Pomegranate and Parsley

Ingredients

• 1 15-oz. can low-sodium cannellini (white kidney) beans, rinsed (or 1¾ cups cooked beans)
• ½ cup pomegranate seeds
• 1 T. lemon juice, fresh
• 1 T. extra-virgin olive oil
• ¼ cup scallions, whites & pale greens only, thinly sliced
• 2 T. fresh flat-leaf parsley leaves, chopped
• ½ tsp. salt
• ¼ tsp. freshly ground black pepper

Instructions

1. In a small dish, whisk oil and lemon juice.
2. In a medium bowl, toss beans, pomegranate seeds, scallions and parsley leaves.
3. Add the whisked oil/lemon mixture to the bean mixture and toss. Season with salt & pepper.

Nutrition per serving: 207 calories, 32 g carbohydrates, 2 mg cholesterol, 4 g fat, 8 g fiber, 12 g protein, 337 mg sodium, 3 g sugar.

Recipe from: bonappetite.com