White Bean Salad with Pomegranate and Parsley
Ingredients
- 1 15-oz. can cannellini (white kidney) beans, rinsed (or 1¾ cups cooked beans)
- ⅓ cup pomegranate seeds
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- ¼ cup thinly sliced scallions, whites and pale greens only, cut on a diagonal
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
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