Borlotti bean salad with pomegranate vinaigrette is brimming with the refreshing flavors of pomegranate seeds and a twist of spice.
Zesty, oil-free pomegranate vinaigrette takes minutes to make for a quick bean salad that gets a little love from 30 minutes of marinating time.
If you're a fan of my favorite Asian orange 3-bean salad or crave the pomegranate flavor featured in pomegranate zaatar and tomato salad or Israeli couscous with fresh herbs, this bean salad is the best of both!
Table of Contents
Recipe Ingredients
Borlotti beans – Also known as cranberry beans or Roman beans. Substitute with white beans like cannellini, pinto beans, or small red beans.
Fresh herbs - Parsley, chives, cilantro. Each one has its own flavor that contributes to the deliciousness of this salad. Mix and match as you like.
Walnuts – Great salad nuts because they don't get as soggy over time. Substitute with pistachios, hazelnuts, or almonds.
Pomegranate seeds – Remove the seeds from a fresh pomegranate or buy them prepared. Substitute with dried cranberries.
Pomegranate molasses – Yes, more zesty pomegranate flavor! If you've never tried pomegranate molasses, get ready for a new favorite! I've got a handy list of substitutes for pomegranate molasses if you need one.
Ancho chili flakes – Mild, sweet-tasting ancho chili flakes from dried poblano chilis add a bit of mellow spiciness. Substitute with Aleppo pepper or ½ a teaspoon of red chili flakes. Add more if you want it spicier.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Step-by-Step Instructions
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- Mix the veggies, chopped herbs, and drained beans in a medium salad bowl.
- Add chopped walnuts.
- Stir in the pomegranate seeds and walnuts.
- Add the pomegranate vinaigrette.
Pro Tips
Borlotti beans are not particularly large as beans go, so try to dice the celery small. It's easiest to cut the stalks into quarters lengthwise, then line them up and slice them.
Denise's Tip. This salad is best if you allow 30 minutes for it to sit after adding the dressing. This allows the red onions and celery to soak up the vinaigrette and marinate a bit.
Serving Suggestions
This is a great side salad with meaty veggie tempeh burgers or stuffed sweet potatoes with toasted chickpeas. I've taken this salad to many a summer get-together, and it's also been a side at holiday dinners.
Frequently Asked Questions
Pomegranate molasses is getting a wide enough distribution that many large supermarkets carry it. You can also find it in Middle Eastern markets.
For this vinaigrette, you can substitute equal amounts of pomegranate or cranberry juice with reduced balsamic vinegar. Tamarind paste can also be used, although you may want to add maple syrup, date paste or another liquid sweetener, as tamarind can be very tart.
Point taken. You don’t like celery. For this salad, cucumber is your best bet. You will miss out on celery crunch, but it has the closest flavor and will complement the rest of the ingredients.
Store the leftover salad in an airtight container in the refrigerator for 3 days. Stir the salad before serving.
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PrintBorlotti bean salad with pomegranate vinaigrette
Borlotti bean salad with pomegranate vinaigrette, walnuts, and fresh herbs is a zesty, oil-free powerhouse of flavors and nutrition.
- Prep Time: 50 min
- Cook Time: 0 min
- Total Time: 50 minutes
- Yield: 6 1x
- Category: side salads
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 - 15 oz. (400 gm.) cans of Borlotti beans (or other red beans), rinsed and drained
- 1 small red onion, cut in half, and sliced thin
- ½ cup of diced celery (1 - 2 stalks)
- ¼ cup chopped flat-leaf parsley
- ¼ cup chopped chives
- ¼ cup chopped cilantro
- ⅓ cup chopped walnuts
- The seeds of 1 pomegranate (½ - ¾ cup)
- 2 Tbsp. pomegranate molasses
- ¼ cup of lime juice
- 1 clove of garlic, minced or pressed
- 1 tsp. of Ancho chili flakes
Instructions
- Make the dressing by combining the pomegranate molasses, lime juice, garlic, and ancho chili flakes in a small bowl. Set it aside to allow so that the flavors can build.
- Remove the seeds (arils) from the pomegranate. Set them aside for the moment.
- Add the beans, onions, celery, parsley, chives, and cilantro to a medium salad bowl. Toss the ingredients, and then add the walnuts and pomegranate.
- Add the dressing. Mix well to cover all the ingredients. Allow the salad to sit for 30 minutes to combine the flavors.
- Serve the salad cold or at room temperature. You can also make this salad a day ahead and mix in the walnuts right before serving.
Notes
- The preptime includes allowing the salad to sit for 30 minutes.
- The best substitute for Borlotti beans is pinto beans. You can also use red kidney beans or get creative and make a mix.
- Pomegranate molasses can be found at Middle Eastern markets. If you need a substitute, try 1 tablespoon of pomegranate or cranberry juice with 1 tablespoon of reduced balsamic vinegar. You can also use tamarind paste with ½ a teaspoon of date paste.
- If you omit the cilantro, double the parsley.
- Celery has a delightful crunch for this recipe. If you need a substitution, diced cucumber won’t be as crisp but will complement the other ingredients.
Nutrition
- Serving Size:
- Calories: 221
- Sugar: 10.5 g
- Sodium: 26.6 mg
- Fat: 5.3 g
- Carbohydrates: 36.8 g
- Protein: 9.7 g
- Cholesterol: 0 mg
Deborah
This looks so good! I'm going to add a pomegranate to the grocery list right now!
Denise
I brought this to a party last year, and it was a hit! Don't know if you have pomegranate molasses, but if you can find it, grab a bottle. It's just reduced pomegranate juice and makes a great salad dressing.