About Ground Recipes - Olive, Herb and Walnut & Pomegranate Salad with White Beans

So simple, but so exotic.


1 x 400g can of cannellini beans
½ cup chopped green olives
1 cup of roughly chopped flat-leaf parsley
½ cup of coarsely chopped coriander
1/4 cup coarsely chopped basil
2 coarsely chopped spring onions
100g jar of Walnut & Pomegranate Salsa
extra virgin olive oil (if required)
salt and pepper


Drain and rinse the can of cannellini beans. Place olives, herbs and spring onions in a bowl and mix. Add the jar of Walnut & Pomegranate Salsa and the drained beans. Toss gently. Taste and add salt and pepper if needed and a tablespoon of olive oil to moisten.

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