Zesty Three-Bean Salad with Walnuts and Pomegranates
Zesty Three-Bean Salad with Walnuts and Pomegranates

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, zesty three-bean salad with walnuts and pomegranates. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Zesty Three-Bean Salad with Walnuts and Pomegranates is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Zesty Three-Bean Salad with Walnuts and Pomegranates is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can cook zesty three-bean salad with walnuts and pomegranates using 15 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Zesty Three-Bean Salad with Walnuts and Pomegranates:
  1. Make ready 1/2 cup cooked kidney beans/rajma (or used canned, but rinse thoroughly)
  2. Make ready 1/2 cup cooked black eyed peas
  3. Prepare 1/2 cup cut green beans
  4. Make ready 2 tablespoons pomegranate pearls
  5. Make ready 1/4 cup chopped green onions
  6. Get 1/4 cup chopped red onions
  7. Make ready 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. Take 1/2 tsp salt
  11. Make ready 1 tsp sugar
  12. Make ready 1 tsp prepared mustard/Dijon mustard
  13. Get 1/4 tsp Italian seasoning/dry oregano leaves
  14. Take 2 cloves garlic, minced or grated
  15. Get To taste Black Pepper powder (optional)
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.

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