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Lunch
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Kidney Beans and Pomegranate Salad

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20min

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4 servings

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This colorful and nutritious salad combines the earthy flavors of kidney beans with the sweet and tangy burst of pomegranate seeds. Fresh herbs and a zesty lemon dressing bring all the ingredients together, creating a refreshing and satisfying dish. Perfect as a side salad or a light lunch, this salad is packed with protein, fiber, and antioxidants.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
7 g
6 g
Allergen Content

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Ingredients

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Steps

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1
Prepare the beans

Drain and rinse the canned kidney beans in a colander. Transfer them to a large bowl.

2
Remove pomegranate seeds

Cut the pomegranate in half. Using a wooden spoon, tap the back of each half over a bowl to release the seeds. Remove any white pith that falls in.

3
Chop the onion

Finely chop the red onion and add it to the bowl with the beans.

4
Prepare the herbs

Finely chop the parsley leaves and tender stems. Roughly chop the mint leaves. Add both to the bowl.

5
Make the dressing

In a small bowl, squeeze the juice from the lemon. Add olive oil, salt, and black pepper. Whisk until well combined.

6
Toss the salad

Add the pomegranate seeds to the bowl with the other ingredients. Pour the dressing over the salad and toss gently until everything is well coated.

7
Serve

Serve the Kidney Beans and Pomegranate Salad immediately, or chill in the refrigerator for 30 minutes before serving for a refreshing taste.

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