Zesty Borlotti Bean Salad with Pomegranate & Walnuts

5 from 1 vote

Zesty borlotti bean salad with pomegranate, walnuts, and a tangy oil-free pomegranate dressing. Quick, easy, plant-based, and perfect for any season.

Prep Time15

Resting Time30

Total Time45

Course: Salad

Cuisine: Middle Eastern

Diet: Vegan

Servings:

Calories: 238kcal

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

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.

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.