Green Bean Jicama And Pomegranate Salad Food

JICAMA AND POMEGRANATE SLAW

Steps:

• Place the jicama, pomegranate seeds, onion, cilantro, and mint in a large salad bowl.
• In a small bowl make the dressing by whisking together the olive oil, lime juice, pomegranate molasses, and salt.
• Pour the dressing over the salad and toss until the jicama is well coated. Chill for 20 minutes before serving.

JICAMA -POMEGRANATE SALAD

Steps:

• In a serving bowl, add grated, peeled Jicama, mint leafs, and lime juice; mix well;.
• Add pomegranate seedsand toss to incorporate.
• Serve chilled.

GREEN BEANS WITH POMEGRANATE SEEDS

Steps:

• Preheat oven to 425°. Place beans in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt. Toss to coat. Roast 10 minutes, stirring once., Add garlic to pan. Roast until beans are crisp-tender, 5-7 minutes longer. Sprinkle with pomegranate seeds.

SALAD OF POMEGRANATES, HARICOTS VERTS, JíCAMA AND WALNUTS

Steps:

• With a manual citrus juicer squeeze enough juice from pomegranate half, pressing sides against center of juicer and pressing on any whole seeds in juicer with thumbs, to measure 1/4 cup. Peel and cut jícama into 1/4-inch-thick slices. On a cutting board stack slices, 2 or 3 at a time, and cut into 1/4-inch-thick sticks. In a bowl toss jícama with pomegranate juice. Chill mixture, covered, tossing occasionally, 30 minutes to allow jícama to absorb some of juice.
• Have ready a bowl of ice and cold water. Trim haricots verts and in a saucepan of boiling salted water blanch 3 minutes, or until crisp-tender. Transfer beans with a slotted spoon to ice water to stop cooking and drain in a colander. Cut remaining pomegranate in half and with hands gently break in two. Bend back rinds and dislodge seeds from membranes. Coarsely chop walnuts.
• To jícama mixture add beans, pomegranate seeds, parsley, oil, lemon juice, and salt and pepper to taste and toss to combine.
• Serve salad sprinkled with walnuts.

JICAMA ROMAINE SALAD

Steps:

• Combine first four ingredients. In a small bowl, mix dressing ingredients; toss gently with salad. Serve immediately.

JICAMA AND BLACK BEAN SALAD

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over bean mixture; toss to coat. Refrigerate, covered, at least 1 hour. Stir before serving. If desired, sprinkle with cilantro.

GREEN BEAN SALAD

Steps:

• Combine vegetables in a large bowl.
• In a small bowl, mix together oil, vinegar, sugar, salt, and water. Pour over vegetables, and stir to coat. Refrigerate, covered, for 4 hours or overnight.

GREEN BEAN, JICAMA, AND POMEGRANATE SALAD

Steps:

• 1. In a small bowl whisk together the lime juice, vinegar, salt, and olive oil. 2. In a saucepan of boiling salted water cook the green beans, uncovered, until crisp-tender and still bright green, about 4 minutes. Drain under cold running water to stop the cooking. Blot moisture with paper towels and put in a large bowl. Add the jicama, cabbage, and parsley. Toss to combine. 3. Add the dressing, and toss to coat the salad with the dressing. Add the pepper and toss gently. Divide the salad among 4 serving plates. Scatter pomegranate seeds equally over the salads. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.