Monica (mom) says:

As a little girl, I remember eating a lot of salads. My mom always served salad at the end of our dinner.

Yes, in those days, we ate our salad at the end of our meal. It was a great way to marry your bread with your oil and vinegar. What is better than dipping Italian bread into salad dressing?

Well, for celiac disease sufferers, salad is awesome, but must not include traditional Italian bread! Don’t know about you, but I still have not found a gluten-free Italian bread that satisfies my fond memory of the crusty outside and airy inside of traditional Italian bread.

I’m still looking….

And speaking of looking….I am always on the lookout for new recipes, and I was thrilled to find this salad! And it uses my favorite bean….the Italian cannellini bean! Creamy and white…it almost melts in your mouth!

Thank you to Healthy Recipe Ecstasy for sharing their adaptation from Bon Appetit magazine!

The recipe is super simple and all you need to do is place all of the ingredients in a bowl and mix them together!

It is so delicious and packed with protein….hope you try it and most of all, enjoy it!

This salad serves four people….or if you’re like me, just one!!

White Bean Salad with Pomegranate and Parsley

Ingredients

1 15-ounce can cannellini (white kidney) beans, rinsed and drained

⅔ cup pomegranate seeds

¼ cup thinly sliced scallions (white and green pieces)

2 ½  tablespoons fresh lemon juice

2 tablespoons chopped fresh flat-leaf Italian parsley leaves

1 tablespoon extra-virgin olive oil

½ teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper