Recipe details
Lunch
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Kidney Beans and Pomegranate Salad
20min
4 servings
Cook this dish
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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Prepare the beans
Drain and rinse the canned kidney beans in a colander. Transfer them to a large bowl.
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.
Chop the onion
Finely chop the red onion and add it to the bowl with the beans.
Prepare the herbs
Finely chop the parsley leaves and tender stems. Roughly chop the mint leaves. Add both to the bowl.
Make the dressing
In a small bowl, squeeze the juice from the lemon. Add olive oil, salt, and black pepper. Whisk until well combined.
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.
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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