Ingredients Makes 4 servings
| 1 lb | green beans, cut into 2-inch (5 cm) pieces | 500 g |
| 1⁄2 cup | diced red onion | 125 mL |
| 1 cup | whole pecans | 250 mL |
| 1 cup | pomegranate seeds | 250 mL |
| chopped green olives, optional | chopped green olives, optional | 50 mL |
| POMEGRANATE DRESSING | ||
| 1⁄3 cup | olive oil | 75 mL |
| 3 tbsp | pomegranate molasses (store-bought) | 45 mL |
| 1 tbsp | chopped fresh parsley | 15 mL |
Instructions
- In a pot of boiling salted water, cook green beans for 3 minutes. Drain and rinse with cold water. Let cool to room temperature. In a bowl, combine green beans, red onion, pecans, pomegranate seeds and olives, if using.
- Pomegranate Dressing: Meanwhile, in a jar with a tight-fitting lid, combine oil, molasses and parsley. Shake well to combine and drizzle over salad.
Do not be tempted to cook the beans for more than 3 minutes or their texture will soften too much.
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