Cordeliah's Notes:
1 pound fresh green beans Ask a question about this ingredient
3/4 cups pomegranate seeds Ask a question about this ingredient
1/2 a big fennel bulb Ask a question about this ingredient
10 spearmint leaves Ask a question about this ingredient
1/4 a red onion or one shallot Ask a question about this ingredient
Juice from one lemon Ask a question about this ingredient
1/4 cup extra virgin olive oil Ask a question about this ingredient
1 clove of garlic minced Ask a question about this ingredient
Bring about 6 cups of water to a boil in a pot.
Ask a question about this stepMeanwhile trim the ends of the green beans if necessary.
Ask a question about this stepAdd one tablespoon of salt to the water. Add the green beans and boil for 7 min or until al-dente (soft, but still have some bite and still bright green).
Ask a question about this stepDrain and put right away in a bowl with ice water for 5 min or so. Drain again.
Ask a question about this stepCut the green beans to very small rounds lengthwise. Put in a bowl.
Ask a question about this stepCut the half bulb of fennel to small pieces - a bit bigger than the size of the pomegranate seeds.
Ask a question about this stepCut the fennel to small dice. Add the fennel and the pomegranate seeds to the bowl.
Ask a question about this stepChiffonade the mint leaves and add them as well.
Ask a question about this stepMix the dressing ingredients and pour on the green bean mixture.
Ask a question about this stepThis salad is great even after sitting in the fridge for few hours.
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Nozlee is the Assistant Editor of Food52.
