Green Bean, Jicama, and Pomegranate Salad
Ensalada de Ejotes, Jicama, y GranadaScatter 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.
Ingrediënten
Makes 4 servings
- 1 tablespoon fresh lime juice
- 1 teaspoon unseasoned rice vinegar
- ½ teaspoon salt
- 1 tablespoon olive oil
- ½ pound thin green beans 2½ 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
- ⅛ teaspoon freshly ground pepper or to taste
- ½ cup pomegranate seeds
Instructies
- In a small bowl whisk together the lime juice, vinegar, salt, and olive oil.
- 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.
- 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.
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