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Green Bean and Jicama Salad





Yields
Makes 10 to 12 servings

Notes: Up to 2 days ahead, crisp watercress. Up to 1 day ahead, cover and chill onion in liquid, chill cold cooked beans, jicama, and dressing all separately.

 2/3 cup thinly slivered red onion
 6 tablespoons white wine vinegar
 3/4 pound green beans, ends trimmed
 1 pound jicama, scrubbed and peeled
 1/4 cup extra-virgin olive oil
 1 tablespoon Dijon mustard
 1 teaspoon dried oregano
 6 cups (about 6 oz.) watercress sprigs, rinsed and crisped
  Salt and pepper
Step 1
1

In a small bowl, mix onion, 1 tablespoon vinegar, and 1 1/2 cups cold water; let stand at least 20 minutes.

Step 2
2

Rinse beans and cut into julienne strips with a food processor, French bean cutter (slicing bars in the handle of some vegetable peelers), or knife. In a 3- to 4-quart pan over high heat, bring 2 quarts water to a boil. Add beans and cook just until tender-crisp, 2 to 5 minutes. Drain beans and immerse them at once in ice water until they are cold. Drain well.

Step 3
3

Meanwhile, cut jicama into 1/4-inch-thick sticks.

Step 4
4

In a large bowl, mix remaining vinegar with oil, mustard, and oregano. Drain onion. Add onion, beans, jicama, and watercress to bowl. Mix well and add salt and pepper to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories69
% Daily Value *
Total Fat 4.6g6%

Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 40mg2%
Total Carbohydrate 6.2g3%

Dietary Fiber 2.6g10%
Protein 1.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.