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White Bean Salad with Pomegranate and Parsley

From: bonappetit.com

15-oz. can cannellini (white kidney) beans, rinsed (or 1¾ cups cooked beans)
1/3 cup pomegranate seeds
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 cup thinly sliced scallions, whites and pale greens only, cut on a diagonal
2 tablespoons chopped fresh flat-leaf parsley leaves
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper

Toss beans, pomegranate seeds, lemon juice, oil, scallions, parsley, and ½ tsp. salt together in a medium bowl; season with salt and pepper.