A refreshing recipe in which boiled borlotti beans meet fresh onion, pepper, and mint, turning into a delicious salad. Lightened with olive oil and lemon dressing, this meze becomes indispensable on hot days.
Place the boiled and cooled cranberry beans in a large bowl; add the green onion, green pepper, tomato, and parsley.
In a small bowl, whisk together the olive oil, lemon juice, pomegranate molasses, and salt.
Drizzle the dressing over the salad and mix gently, taste and adjust the salt as needed, then serve.
Important: After boiling the borlotti beans, combine them with the sauce once fully cooled, not while still warm — otherwise the vegetables release water and the salad stays runny. Contains no allergen, but those sensitive to legumes should be careful.
If you add a pinch of cumin to the dressing, you give the salad a light warm-spice note.
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