Bean salad with pomegranate seeds

Bean salad with pomegranate seeds

Total: 15 Min. | Active: 15 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 316 kcal
, Fat: 16 g
, Carbohydrate: 28 g
, Protein: 12 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1litre water
200g beans


80g pesto verde (green pesto)
2tbsp water
a little pepper
1tin white beans (approx. 400 g), rinsed with cold water, drained
80g pomegranate seeds
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How it's done


Bring the water to the boil. Cook the beans for approx. 12 mins., remove with a slotted spoon, cool immediately in ice-cold water. Remove, drain well.


Whisk together the pesto and water in a bowl, season. Place the white and green beans in the bowl along with the pomegranate seeds, mix and plate up.

Good to know
Serve with: Fresh basil leaves and toast

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