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Green Beans with Pomegranate

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An elegant side dish fitting for a holiday feast. A mouthwatering trio of tender beans, sweet pomegranates and crunchy walnuts.


1/2 cup walnuts
1 pomegranate, seeds only
1 1/2 pound green beans (haricots verts or traditional green beans) fresh is preferred, but frozen work great too.

Vinaigrette Dressing:

2 tablespoons flax oil, hemp oil, mac nut oil or olive oil
2 tablespoons coconut vinegar or apple cider vinegar
1 tablespoon shallot, finely chopped or 1-2 teaspoons onion
1 teaspoon dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon pepper



To toast walnuts, heat a saute pan over medium heat and add walnuts. Set timer for 3 minutes. After 3 minutes stir and watch until crisp and fragrant. This takes about 7 minutes total. Transfer to a bowl, so they do not continue to cook.

Seed pomegranate.

Rinse green beans. Take a small handful and align the ends by tapping them on the cutting board. Cut the tips off all at once and repeat to the opposite end. Do this until all beans are completed. Do not cut beans into pieces, this will make them mushy once cooked.

Pour 2-3 inches of purified water into a pot with steamer. Once the water is at a rapid boil turn the heat to medium, add beans and cover. Steam 5-6 minutes until bright green and tender-crisp. Don’t overcook.

In a 2 cup glass measuring cup or medium bowl, combine the oil, vinegar, shallot, mustard, salt, and pepper. Whisk until oil is incorporated well. Toss the beans with vinaigrette. Store in the refrigerator until ready to serve. Just before serving, sprinkle the salad with pomegranate seeds and toasted walnuts.

Quick notes:

This can be made the day before. It is wonderful served slightly warm or cold.

Kaufmann 2 friendly

Whole Foods’ 365 brand dijon mustard is made with apple cider vinegar, making it Kaufmann 1 friendly.


I haven’t tried using apple cider vinegar instead of the coconut vinegar yet, but since it has a stronger taste you might want to use a little less. Start with 1 tablespoon and add another if you need to at the end after tossing beans into the dressing.

This vinaigrette is versatile. Use it for a green salad, broccoli or any veggie of your choice.


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