This borlotti bean salad with juicy pomegranate seeds, crunchy walnuts, and zesty, oil-free pomegranate molasses dressing is bursting with flavor and takes minutes to make. It’s hearty, herby, and 100% plant-based.
I’ve always got cans of beans in the pantry. They offer convenience and easy high-protein wins. And when you aren’t in the mood for cooking or you’re looking for something to take along to a potluck or cookout, a bean salad is a sure-fire winner.
If you're a fan of my favorite Asian-inspired orange 3-bean salad or crave the pomegranate flavor featured in pomegranate zaatar and tomato salad or farro salad with pomegranate, this bean salad is the best of both!
Table of Contents
Why You'll Love This Salad Recipe
- Quick and easy -15 minutes of prep and no cooking required
- Healthy and satisfying - No added oil, vegan, and naturally gluten-free.
- Festive and fresh - Great for potlucks, picnics, or weeknight dinners
- Customizable - Make it with different combinations of beans or herbs. Use what you've got!
Ingredients and Substitutions
- Borlotti Beans: Also known as cranberry beans, Roman beans, or Rosecoco beans. They are creamy and mild. Substitute with pinto, cannellini, or kidney beans if needed.
- Fresh Herbs (Parsley, Chives, Cilantro): The holy herb trinity. Skip cilantro? Double the parsley. Out of chives? Scallions work.
- Walnuts: Crunchy richness. Try toasted sunflower seeds or pumpkin seeds for a nut-free option.
- Pomegranate Seeds: I used a whole, fresh pomegranate. Dried cranberries or chopped red grapes work in a pinch.
- Pomegranate Molasses: Use pomegranate molasses (pomegranate syrup) with no added sugar. My favorite substitutes for pomegranate molasses include a mix of balsamic vinegar and pomegranate juice, or tamarind paste and maple syrup.
- Chili Flakes: I used mild and smoky Ancho pepper flakes. Good substitutes are chipotle chili flakes or smoked paprika. And of course, you can also use red chili flakes (crushed red pepper).
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
- Swap the pomegranate lime dressing for pomegranate vinaigrette with red wine vinegar.
- Add cherry tomatoes or red pepper for a veggie boost.
- Mix in cooked quinoa or farro to turn it into a meal.
- Toss in mint instead of cilantro for a Mediterranean spin.
Step-by-Step Instructions
Step 1. Combine all the salad ingredients in a medium bowl.
Step 2. Mix the dressing in a small dish, then pour it over the salad. Mix well and let the salad rest for 30 minutes to build flavor.
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Pro Tips
- Let it rest. A 30-minute resting time is key. The beans and veggies absorb flavor, and the herbs mellow.
- Sample the dressing. Taste the dressing before adding it to the salad. If it’s too tart, add more maple syrup.
- Meal prep tip. Hold the walnuts until just before serving if making the salad a day before.
Serving Suggestions
Serve this tasty borlotti salad at room temperature as a side dish with flavorful veggie burgers like easy-baked tofu burgers, kale and mushroom patties, or savory vegan tempeh burgers. Or turn this salad into a healthy meal with a few slices of toasted whole wheat pita bread.
Frequently Asked Questions
Bottles of pomegranate molasses are now widely available, with many large supermarkets carrying it. You can also find it in Middle Eastern markets. Check the ingredients that there is no added sugar if you buy pomegranate syrup as a substitute.
Cook dry borlotti beans on the stovetop or in an Instant Pot, like you would other dry beans. Dried borlotti beans should be soaked before cooking. You can also find fresh borlotti beans that are shelled and don't require cooking.
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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👩🏻🍳 Recipe
Zesty Borlotti Bean Salad with Pomegranate & Walnuts
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Ingredients
- 2 tablespoons pomegranate molasses - (see note 1)
- ¼ cup lime juice
- 1 tablespoon maple syrup
- clove garlic - minced or pressed
- 1 teaspoon Ancho chili flakes - substitute with chipotle chili flakes, smoked paprika, or crushed red chili (red pepper flakes).
- 1 medium pomegranate - ½ - ¾ cup of seeds
- 3 cups borlotti beans - 2, 15-ounce/400-gram cans, rinsed and drained (see note 2)
- 1 small red onion - cut in half, and sliced thin
- ½ cup celery - diced, (1 – 2 stalks small stalks) (see note 3)
- ¼ cup flat-leaf parsley - chopped
- ¼ cup chives - chopped
- ¼ cup cilantro - chopped (see note 4)
- ⅓ cup walnuts - chopped
Instructions
- Make the dressing by combining the pomegranate molasses, lime juice, maple syrup, garlic, and ancho chili flakes in a small bowl. Set it aside.
- Remove the seeds (arils) from the pomegranate. Set them aside for the moment or add them to a medium bowl.
- Add the beans, onions, celery, parsley, chives, cilantro, walnuts, and pomegranate seeds to a medium salad bowl. Toss the ingredients.
- 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
- 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 or maple syrup.
- Borlotti beans are also known as cranberry beans, Roman beans, or Rosecoco beans. The best substitutes are pinto, canellini, or white kidney beans.
- 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.
- If you omit the cilantro, add more parsley. You can also give the salad a Middle Eastern flair using fresh mint.
- Store leftover salad in an airtight container in the refrigerator for 3 days. Stir before serving.
Nutrition
Nutritional information is an estimation only.
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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.