Green Bean, Pecan and Pomegranate Salad
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. Do not be tempted to cook the beans for more than 3 minutes or their texture will soften too much.
For the Salad:
For the Pomegranate Dressing:
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 Preparation
Meanwhile, in a jar with a tight-fitting lid, combine oil, molasses and parsley. Shake well to combine and drizzle over salad.