Photo: Randy Mayor
Yield
4 servings (serving size: 3/4 cup)

This unusual combination turns out to be one of our favorite salads; serve as a side to pork or chicken. The leftovers are great rolled up in tortillas with sliced avocado.

How to Make It

Arrange beans on one side of serving platter. Arrange corn on the other side of platter. Sprinkle seeds, cilantro, and parsley over beans and corn. Drizzle olive oil vinaigrette over the salad.

Ratings & Reviews

Pogogirl's Review

NCKathyG
March 15, 2014
Very yummy

NCKathyG's Review

SomeWoman
December 19, 2012
This is the best recipe EVER! I make it with black beans and white corn and just mix them and the seeds together with italian dressing, then sprinkle with cumin. Served with Fritos Scoops. Tip - to prevent hand staining, peel the seeds under water. Added bonus, the white stuff floats and the seeds sink, making the separation somewhat easier.

ScrubJay's Review

stellacorona
January 02, 2012
i have been making this dish every winter for 7 years - I bring it to all the holiday pot lucks and it is always a hit

EllenDeller's Review

Pogogirl
July 15, 2011
Reviewed this back before CL erased so many reviews! Grr... It is delicious, but use a simple lime juice, cumin, and olive oil combo instead of a bottled dressing. Great as a side with anything Mexican. We ate it again last night with chicken tamales. Poms are easy to deal with if you do the whole operation with your hands in a bowl of cool water..

stellacorona's Review

ScrubJay
October 25, 2010
this is a taste sensation! but, you have to have a GOOD pomegranate.......i've made it a few times, but the very first had the best POM and it was great!

SomeWoman's Review

EllenDeller
January 16, 2010
This was so easy to prepare and extremely tasty. I admit that I was skeptical of the combination at first, but I'm glad that I gave it a chance. I omitted the cilantro.