Green Bean Salad With Pomegranate Seeds And Fennel – a delicious recipe with Salad Ingredients, green beans, pomegranate seeds, fennel bulb, spearmint, red onion. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Bring about 6 cups of water to a boil in a pot.
2
Meanwhile trim the ends of the green beans if necessary.
3
Add one tablespoon of salt to the water. Add the green beans and boil for 7 min or until al-dente (soft, but still have some bite and still bright green).
4
Drain and put right away in a bowl with ice water for 5 min or so. Drain again.
5
Cut the green beans to very small rounds lengthwise. Put in a bowl.
6
Cut the half bulb of fennel to small pieces - a bit bigger than the size of the pomegranate seeds.
7
Cut the fennel to small dice. Add the fennel and the pomegranate seeds to the bowl.
8
Chiffonade the mint leaves and add them as well.
9
Mix the dressing ingredients and pour on the green bean mixture.
10
This salad is great even after sitting in the fridge for few hours.
171
kcal
Calories
15
g
Fat
9
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: Salad Ingredients, 1 pound fresh green beans, 3/4 cup pomegranate seeds, 1/2 a big fennel bulb, and more.
Yes, Green Bean Salad With Pomegranate Seeds And Fennel falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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