Jicama, Green Bean and Pomegranate Salad with Walnuts
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Jicama, Green Bean and Pomegranate Salad with Walnuts
Times
- Ready Time : 0 min
Servings
Ingredients
- 1 fresh pomegranate
- 1/4 cup pomegranate juice
- 1 1/2 pounds piece of jicama
- 3/4 pound thin French green beans
- 1/4 cup walnuts
- 1 tablespoon fresh chopped parsley
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
Directions
Peel and cut jicama into 1/4 inch thick slices. Stack 2-3 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 and in a saucepan of boiling salted water; blanch 3 minutes, or until crisp-tender. Transfer beans with a slotted spoon into ice water to stop cooking—drain in colander. With the pomegranate follow the 3-STEP NO-MESS PROCESS to dislodge fresh seeds. Coarse chop the walnuts. Take out the jicama mixture and add green beans, pomegranate seeds, and walnuts with salt and pepper to taste. Toss and serve.
Source: California Pomegranates
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Pareve , Salads , Rosh Hashanah , Asian, Mexican & Southwest , Make Ahead, No Cook , Picnic, Summer Salad, Vegan, Vegetarian , Fruit, Vegetable ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Sounds delicious. However, the season for pomegranates in the Northern Hemisphere (including US) is not until September, with California’s coming in October-Feb. (In time for the High Holidays) It’s possible to find frozen pomegranate seeds and they work fine. (This year I’m planning to freeze some myself). I have found that pomegranate syrup fills in nicely as a substitute for raspberry flavor. It might be possible to substitute raspberries for the pomegranates.