Green Bean Jicama And Pomegranate Salad Food
JICAMA -POMEGRANATE SALAD
This recipe comes from my Mom. Jicama belongs to the legume or bean family (Fabaceae). It is a popular dietary staple in Latin America and widely grown in Mexico and Central America. Jicama looks similar to a turnip or a large radish, and it can be used as an alternative to the water chestnut. Raw jicama is often used as an accompaniment to raw vegetable platters.
Provided by quotFoodThe Way To
Categories Beans
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a serving bowl, add grated, peeled Jicama, mint leafs, and lime juice; mix well;.
- Add pomegranate seedsand toss to incorporate.
- Serve chilled.
Nutrition Facts : Calories 75, Fat 0.3, SaturatedFat 0.1, Sodium 6.8, Carbohydrate 18.1, Fiber 6, Sugar 9.2, Protein 1.3
SALAD OF POMEGRANATES, HARICOTS VERTS, JíCAMA AND WALNUTS
Categories Salad Bean Fruit Nut Vegetable Quick & Easy Walnut Green Bean Winter Pomegranate Gourmet
Yield Serves 6
Number Of Ingredients 7
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.
GREEN BEAN, JICAMA, AND POMEGRANATE SALAD
Number Of Ingredients 10
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.
Nutrition Facts : Nutritional Facts Serves
JICAMA AND POMEGRANATE SLAW
This fresh slaw is refreshing, tart, crunchy, and wonderful served alongside grilled chicken.
Provided by Magdalena Wszelaki
Categories HarperCollins HarperCollins Side Salad Jícama Pomegranate Lime Juice Cilantro Mint Vegetarian Vegan Wheat/Gluten-Free
Yield 6-8 servings
Number Of Ingredients 11
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.
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