It sounds unusual, but it’s a deliciously enticing flavor combination that works beautifully (and looks beautiful) as a side salad with roasted or grilled meats. The leftovers are delicious a day later, rolled into whole wheat tortillas.
Ingredients 1 (16-ounce) can dark red kidney beans, drained 1 (15.25-ounce) can whole-kernel corn, drained ½ cup pomegranate seeds (about 1 pomegranate) 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh parsley 1/3 cup bottled or homemade olive oil vinaigrette
PREPARATION Arrange beans on one side of serving platter. Arrange corn on the other side of platter. Sprinkle pomegranate seeds, cilantro, and parsley over beans and corn. Drizzle olive oil vinaigrette over the salad.