This refreshing salad combines cooked borlotti beans with scallions, pepper, and mint. Olive oil and lemon dressing keep it light, making it a favorite side dish for warm days.
Place the cooked, cooled borlotti beans in a large bowl. Add the scallions, green bell pepper, tomato, and parsley.
Whisk the olive oil, lemon juice, pomegranate molasses, and salt together in a small bowl.
Drizzle the dressing over the salad and toss gently. Taste and adjust the salt if needed, then serve.
Let the cooked borlotti beans cool completely before dressing them, rather than using them while warm; otherwise, the vegetables may release liquid and make the salad watery. This recipe contains no common allergens, but anyone sensitive to legumes should use caution.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
