Steps to Prepare Perfect Zesty Three-Bean Salad with Walnuts and Pomegranates

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The ingredients needed to make Zesty Three-Bean Salad with Walnuts and Pomegranates:

1. Take 1/2 cup cooked kidney beans/rajma (or used canned, but rinse thoroughly)
2. Make ready 1/2 cup cooked black eyed peas
3. Take 1/2 cup cut green beans
4. Get 2 tablespoons pomegranate pearls
5. Take 1/4 cup chopped green onions
6. Get 1/4 cup chopped red onions
7. Get 1/4 cup chopped bell pepper/capsicum
8. Prepare 1/3 cup olive oil (or any salad oil)
9. Take 2 tablespoons vinegar (white or red)
10. Prepare 1/2 tsp salt
11. Make ready 1 tsp sugar
12. Take 1 tsp prepared mustard/Dijon mustard
13. Make ready 1/4 tsp Italian seasoning/dry oregano leaves
14. Get 2 cloves garlic, minced or grated
15. Get To taste Black Pepper powder (optional)

Zesty Marinated Bean Salad. with Cherry Tomatoes and Parsley. This salad provides an excellent supply of protein, while tomatoes and parsley are a good source of vitamins and freshness. Feel free to use any type of bean you would like in this recipe. Salads · Side Dishes & Snacks · Vegetarian.

Instructions to make Zesty Three-Bean Salad with Walnuts and Pomegranates:

1. Boil a pot of water and once it comes to a boil, toss in 1 tsp salt and stir in the green beans. Boil for 3 to 4 minutes until crisp tender (do not overcook). Immediately, drain and place in a bowl of ice cold water with ice. This stops the cooking process and maintains the bright green colour of the green beans.
2. In a glass jar with a tight fitting lid, combine all the dressing ingredients: oil, vinegar, salt, sugar, mustard, Italian seasoning and garlic. Add pepper if desired. Shake well for at least 20 seconds to allow the mixture to emulsify into a tangy, sweet and salty vinaigrette. Taste and adjust seasonings according to how sweet, tangy or salty you want it!
3. Transfer the green beans to a large bowl along with kidney beans, black eyed beans, green onions, bell pepper, walnuts and red onions. - Drizzle the dressing over and stir in some pomegranate pearls. Toss well to coat the salad. Do a taste test and add more dressing if needed.
4. Cover the bowl and place in the fridge to chill thoroughly for at least 2 to 3 hours or even overnight. Toss in between to distribute the dressing and add more seasonings or salt if needed. - Serve chilled or at room temperature with additional dressing.
5. Note: You can use any kind of beans like northern beans, garbanzo beans or chickpeas, black beans etc. and add as much or as little as you want. Fresh green beans is a must. - Add some grated carrots or any other vegetable you like for more colour and nutrition. - If you like a sweeter salad, you can add more sugar or even honey. - Substitute with any seasoning you like; oregano, roasted cumin powder, black salt etc. - Another option is to add chopped dates instead of pomegranate.

Feel free to use any type of bean you would like in this recipe. Salads · Side Dishes & Snacks · Vegetarian. Green Bean Salad with Walnuts and Feta. It's zesty, tangy, crunchy, and oddly addicting! This grean bean salad will get you a standing invitation to all the summer barbecues.

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