Articles & Recipes

Green Bean, Pecan and Pomegranate Salad (vegan)

March 18, 2019

Fast, easy and great tasting, this salad can step in as an appetizer or side dish. Serve it with whole grains for a light lunch or as a delicious side dish.

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
1⁄3 cup olive oil 75 mL
3 tbsp pomegranate molasses (store-bought) 45 mL
1 tbsp chopped fresh parsley 15 mL


  1. 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.
  2. 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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