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Green Bean Salad With Yellow Pepper, Jicama, And Tomato |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Green Bean Salad With Yellow Pepper, Jicama, And Tomato recipe on the web!!4 to 6 servings Full of crunchy, sweet vegetables, this salad from A TASTE OF SUMMER by Diane Rossen Worthington travels very well and makes a cheery, healthful addition to any occasion. SALAD: _ pound green beans _ yellow sweet pepper, seeded and julienned _ medium jicama (about 1/2 pound), peeled and julienned __ cherry tomatoes, halved DRESSING: _ teaspoon dijon style mustard ___ cup fresh lemon juice _ teaspoon finely chopped fresh chives ___ cup olive oil Salt and freshly ground pepper to taste 1. To make the salad. Bring a medium saucepan of water to a boil. Immerse the green beans and cook for 7 to 10 minutes, depending on their size. The beans should be slightly crisp. Drain and plunge immediately into ice water to stop the cooking. When cool, drain well and place in a medium bowl. 2. Add the peppers, jicama, and tomatoes to the green beans. Toss gently to blend. 3. To make the dressing, in a small bowl, combine the mustard, lemon juice, and chives. Whisk to combine, then slowly add the olive oil, whisking until totally emulsified. Season with salt and pepper. 4. Drizzle the dressing over the vegetables and toss thoroughly. Taste for seasoning. Transfer to a serving bowl, cover, and refrigerate until well chilled, at least one hour. TO MAKE AHEAD: Prepare up to 8 hours in advance and refrigerate until serving. From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. Bradley Ogden's Mashed Red Potatoes Green Bean Salad With Yellow Pepper, Jicama, And Tomato Carmelized Roasted Vegetables Braised Lentils With Bacon Autumn Rice With Red Peppers And Pine Nuts Soba Noodle Salad With Tamari Dressing Warm Moroccan Beet Salad With Tangerines Couscous Salad *Salads And Sides |
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