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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. Ingredients: 1 lb green beans, cut into 2-inch (5 cm) pieces
For the Pomegranate Dressing: 1/3 cup olive oil
Instructions: 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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