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Green Bean, Jicama, and Pomegranate Salad |
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Serves: 4
Print this Recipe
(Ensalada de Ejotes, Jicama, y Granada)
Category: Vegetable Salads
Scatter vibrant red pomegranate seeds over green beans, jicama, and shredded cabbage for a beautiful first course salad. Pomegranates are grown in many parts of central and northern Mexico and are used to brighten a number of traditional dishes, especially in fall and winter. The pinkish to red-skinned fruits are about the size of an orange and have jewel-like seeds packed solid in compartments that are separated with thin white membranes. Each tiny seed has a juicy, bright red coating that's sweet-tart and quite wonderful. The seeds are best separated by cutting the fruit in half, then breaking open the seed sacs under a bowl of cold water in the sink, to minimize splattering juices. Separate the seeds and place them in a bowl. The seeds can be kept frozen in plastic bags for about three months.
For this salad, young, thin green beans are best since they are more tender and only need a short cooking time.
1 tablespoon fresh lime juice
1 teaspoon unseasoned rice vinegar
1/2 teaspoon salt
1 tablespoon olive oil
1/2 pound thin green beans (2 1/2 to 3 inches long)
1 small jicama (about 12 ounces), peeled and cut into thin sticks, 1/4-inch thick and 2-inches long
1 cup finely shredded cabbage
2 tablespoons chopped Italian flat-leaf parsley
1/8 teaspoon freshly ground pepper, or to taste
1/2 cup pomegranate seeds
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.
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