Recipe: Jicama, Green Bean and Pomegranate Salad

JICAMA, GREEN BEAN AND POMEGRANATE SALAD

1 1/2 pounds jicama pieces
1/2 cup pomegranate juice
2 pounds fresh thin French green beans
1 fresh pomegranate
1 tablespoon chopped fresh parsley
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 cup walnuts, coarsely chopped
salt and pepper (to taste)

Peel and cut jicama into 1/4-inch-thick slices. Stack 2 or 3 slices on a cutting board and cut into 1/4-inch sticks. Place in a bowl and toss with pomegranate juice. Chill, covered for 30 minutes, tossing occasionally.

Have ready a bowl of ice and cold water, trim green beans.

In a saucepan of boiling salted water, blanch beans for 3 minutes, or until crisp-tender. Transfer beans with a slotted spoon into ice water to stop cooking. Drain in colander.

To prepare the pomegranate, use a fork to remove the fresh seeds.

Take out the jicama mixture, and add green beans, pomegranate seeds, parsley, olive oil, lemon juice, and walnuts with salt and pepper to taste. Toss and serve.

Serves 4
Source: Pomegranate Council