Recipe: Balsamic Pomegranate Green Beans
A winter inspired green beans dish using feta, walnuts, and pomagranate seeds. With no added sugar, this side dish is perfect for hosting a special dinner or for serving during a family meal.
- 1 pound fresh green beans, trimmed
- 1/3 cup balsamic vinegar
- 2 tablespoons olive oil
- ¼ cup fresh pomegranate seeds
- ¼ cup crumbled feta cheese
- 2 tablespoons chopped walnuts
Bring a medium pot of salt water to a boil. Add the beans and cook until bright green and tender but not soft, about 4-5 minutes.
Drain the beans in a colander. Quickly rinse the beans under cold running water and set aside.
Heat the balsamic vinegar in a non-stick sauté pan on medium-high heat for 2 minutes. The sauce should be the consistency of thick syrup. Whisk in the olive oil, and remove the pan from the heat.
Transfer the beans from the colander to a large serving tray.
Evenly sprinkle the beans with pomegranate seeds, feta cheese, and the walnuts. Drizzle the reduced vinegar all over the beans. Serve.