JICAMA, GREEN BEAN, AND POMEGRANATE SALAD
Ingredients
1 fresh pomegranate
1/2 cup pomegranate juice
1 1/2 lbs pieces of jicama
2 lbs thin French green beans
1/4 cup walnuts
1 Tbsp fresh chopped parsley
1 Tbsp extra-virgin olive oil
1 Tbsp fresh lemon juice
Peel and cut jicama into ¼-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, follow the 6-step process to get the fresh seeds.
Chop the walnuts coarsely.
Take out the jicama mixture, and add green beans, pomegranate seeds, and walnuts with salt and pepper to taste.
Toss and serve.
Nutritional Analysis: Calories 261, Fat 9g, Calories from Fat 28%, Carbohydrates 44g, Fiber 17g, Cholesterol 0mg, Sodium 23mg.
CDC.gov - 5 a Day
Source: Pomegranate Council
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