While I have been eating in accordance to the Bon Appetit Food Lovers Cleanse for the last 2 weeks, I admit I did not follow their day-by-day menu plans. Instead I did a lot of mixing and matching depending upon what was on hand at any given time. This is sad only because it means it took me an extra week to discover the unexpectedly delicious coupling of butter beans and pomegranate seeds.
In fact, to be honest, I saw a picture of the salad (made with white cannellini beans) and immediately thought, “Oh hell no. That’s one to skip.” Even though I love a good bean salad, for some reason my brain could just not accept the combination of beans and fruit.
But then I saw reviews for the recipe — both online and on Instagram — and was surprised. People seemed to love it. And almost everyone praised the pomegranates for making the salad a success. After all, take them away and the salad is very, very basic — lemon, parsley, olive oil and green onions. Good, no doubt, but nothing to write home about.
The pomegranate seeds, on the other hand, are the life of the party. They add color, which is sorely needed considering the color palette is generally white with a hint of green. But, more importantly, they add complexity — bursts of sweet, tart and crunch all at once. The blending of those flavors and textures is what makes this salad a beautiful (and tasty) thing.
Oh white bean and pomegranate salad — I take it all back! I’m sorry I doubted you!
While it made for a nice light lunch, it was also super delicious with some seared steelhead and sautéed chard.
With food this good, it’d be easy to stay on this cleanse forever. But alas, it’s not in my nature to go dairy and beer free.