Pomegranate-Orange White Bean Salad

Prep time: 10 min
Yield: 4
Ingredients: 1 (15-ounce) can Michigan White Beans (Cannellini beans); rinsed and drained 1 cup pomegranate arils 2 oranges sliced; rind removed and cubed 1/2 cup thinly sliced fennel 3 tablespoons chopped chives or parsley 1 cup sliced celery (optional) 2 cups arugula (optional) Dressing: 2 tablespoons olive oil 1 tablespoon vinegar of choice Juice of 1 orange (or 1/4 cup orange juice) Pinch of salt and pepper

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Prep time

10 Min(s)

Total time

10 Min(s)

Yields

4 servings

Ingredients

1 (15-ounce) can Michigan White Beans (Cannellini beans), rinsed and drained
1 cup pomegranate arils
2 oranges sliced, rind removed and cubed
1/2 cup thinly sliced fennel
3 tablespoons chopped chives or parsley
1 cup sliced celery (optional)
2 cups arugula (optional)

Dressing:
2 tablespoons olive oil
1 tablespoon vinegar of choice
Juice of 1 orange (or 1/4 cup orange juice)
Pinch of salt and pepper

Featured Bean

White Kidney Bean (Cannellini)

Cooking Instructions

Prepare the dressing: Whisk together the olive oil, vinegar, orange juice, salt, and pepper.
Add the rinsed Michigan White Beans to the dressing and marinate for 10 minutes.
Add the pomegranate, orange, fennel, and herbs in a separate mixing bowl; toss gently.
Optional: Arrange the arugula and celery on a serving dish.
Combine the marinated white beans with the rest of the salad ingredients; toss gently.
Serve with chips, as a side salad, or over a bed of greens.

Recipe by: Deanna Scheid

Pomegranate-Orange White Bean Salad

See all recipes >

Prep time

10 Min(s)

Total time

10 Min(s)

Yields

4 servings

Ingredients

Featured Bean

White Kidney Bean (Cannellini)

Cooking Instructions

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Michigan Beans

Michigan Bean Commission

Health Professionals