Green Bean Pomegranate Peanut Salad
In a large pot blanch green beans in boiling water for about 2 minutes. Drain and immediately soak in cold water to stop the cooking process. Drain again and pat dry.
Cut the pomegranate in half and remove seeds.
Combine beans, peanuts, pomegranate seeds, sesame oil, sesame seeds, chili flakes, salt, and pepper into a large bowl and toss to mix.
Serve in the bowl or on a large platter, cold or at room temperature.