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Green Bean, Pecan and Pomegranate Salad
From The Vegan Cook's Bible, by Pat Crocker

Fast, easy and great tasting, this salad can step in as an appetizer or side dish. Serve it with whole grains for a light lunch. Do not be tempted to cook the beans for more than 3 minutes or their texture will soften too much.


1 lb green beans, cut into 2-inch (5 cm) pieces
1/2 cup diced red onion
1 cup whole pecans
1 cup pomegranate seeds
1/4 cup chopped green olives, optional

For the Pomegranate Dressing:

1/3 cup olive oil
3 tbsp Pomegranate Molasses
1 tbsp chopped fresh parsley


In a pot of boiling salted water, cook green beans for 3 minutes. Drain and rinse with cold water. Let cool to room temperature. In a bowl, combine green beans, red onion, pecans, pomegranate seeds and olives, if using.

For the Pomegranate Dressing:

Meanwhile, in a jar with a tight-fitting lid, combine oil, molasses and parsley. Shake well to combine and drizzle over salad.

Yield: Serves 4

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