White Bean Salad with Pomegranate and Parsley

Serving size: 4 servings

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

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