White Bean Salad with Pomegranate and Parsley - Allergy Associates of La Crosse
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
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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
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