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Salad Of Pomegranates, Haricots Verts, Jicama And Walnuts

Make Salad Of Pomegranates, Haricots Verts, Jicama And Walnuts at home with Pomegranates, J Cama, Haricot Verts Beans, Walnuts, and Fresh Flat Leafed Parsley Leaves. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 1/2
• 1 1/2 lb
• 3/4 lb
• 1/4 cup
• 1 tbsp
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   Peel and cut j�cama into 1/4-inch-thick slices.

2. 2

   O n a cutting board stack slices, 2 or 3 at a time, and cut into 1/4-inch-thick s ticks.

3. 3

   In a bowl toss j�cama with pomegranate juice.

4. 4

   Chill mixture, covered, t ossing occasionally, 30 minutes to allow j�cama to absorb some of juice.

5. 5

   Have ready a bowl of ice and cold water.

6. 6

   Trim haricots verts and in a saucepan of boiling salted water blanch 3 minutes, or until crisp-tender.

7. 7

   Transfer bea ns with a slotted spoon to ice water to stop cooking and drain in a colander.

8. 8

   Cut remaining pomegranate in half and with hands gently break in two. Bend bac k rinds and dislodge seeds from membranes. Coarsely chop walnuts.

9. 9

   To j�cama mixture add beans, pomegranate seeds, parsley, oil, lemon juice, and s alt and pepper to taste and toss to combine.

10. 10

    Serve salad sprinkled with walnuts.

11. 11

    Converted by MC_Buster.