Posted by: Rachel | January 15, 2014

let me be the last…

By now I trust everyone else that you know has wished you a Happy New Year. So, let me be the last. Happy New Year! Yup, I finally got around to it, sorry it took so long!

I really don’t quite know how it got to be mid-January already! I mean, I’ve been busy, sure, and lazy when I wasn’t busy, but really!

In any case, here’s a little something I just discovered on someone else’s blog. Do I remember whose blog it was? Nope. Bad blogger, bad, bad blogger. I’ll try to do better next time. What I did manage to remember was that they (good blogger) credited Bon Appetit, and yup, if you take a peek it looks a lot like what I made!

finished salad and pomegranite


This has got to be about the quickest and yummiest bean salad I’ve ever had. And, since pomegranates are in season, go for it! The ones from my tree are long gone, but my local grocery is almost throwing them at us. Mmmmmm!

I told my sister about this and she said she makes basically the same thing with the addition of feta and mint. That sounds fab too – mmmmm!!

I like this, though, since (as you know) I’m lazy. The canned beans are fine as long as you rinse them well, or, if you are more evolved than I am and a better planner you can certainly make your own from dry or even grow them.

Remember those Meyer lemons I got from Girl Gone Grits? I used one for the juice and added the zest and, well, wow! So thanks again for them lemons! Mmmmm…

I doubled the recipe and added more lemon juice than called for because it was Meyer so it wasn’t quite as tart as “regular”. I also added a bit more pomegranate seeds because I love them. There is something about the pop of the seeds with the squish of the beans…

Anyway, here’s all I did:

Cannellini Bean Salad with Pomegranate Seeds

2 15-oz. cans cannellini (white kidney) beans, well rinsed (or 3 cups cooked cooled beans)
3/4 cup pomegranate seeds
3 tablespoon fresh lemon juice
2 tablespoon extra-virgin olive oil
1/3 cup thinly sliced scallions
2 tablespoons chopped fresh flat-leaf parsley leaves
salt and pepper if it suits you

Toss beans, pomegranate seeds, lemon juice, oil, scallions, and chopped parsley together in a medium bowl; season with salt and pepper. Enjoy!

I’m looking forward to eating this pretty much all summer. I mean, fast, no-cook, yummy and good for you – wow! And, while you can certainly make this ahead, it tasted pretty good to me as soon as it was “finished”. It should travel to picnics etc just fine, too, as it really doesn’t need to be “right out of the fridge” cold for serving.

My sister and I are musing on freezing pomegranate seeds. Has anyone done it? Do you think it might work?

I recommend eating this now or when ever pomegranates are in season in your part of the world. I also think this would make a great dish to be served on most any Italian holiday… this salad is the colors of the Italian flag, after all.

Let me know what you think about freezing those seeds, OK? And, again, happy new year!


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