Green Bean and Jicama Salad
No images yet!
Log in to upload images!
Ingredients
- 2/3 c. thinly slivered red onion
- water
- 5 T. white wine vinegar
- 3/4 lb. lb. green beans julienned
- 1 lb. jicama, peeled
- 1/3 c. olive oil or salad oil
- 2 t. Dijon mustard
- salt and pepper
Instructions
- Place onions in 1 1/2 c. cold water mixed with 2 T. vinegar; let stand 20-30 minutes.
- Pull beans through French bean cutter or cut into thin strips
- Set beans on rack above 1/2 inch boiling water in 5-6 qt. pan. Cover and steam over high heat until tender-crisp to bite, 3-4 minutes. Immerse in ice water. When cool, drain. Cut jicama into thin matchstick-size strips.
- In a large bowl, whisk together 3 T. vinegar, oil, and mustard. Drain onions. Add onions, beans, and jicama to dressing. Mix to coat vegetables. Add salt and pepper to taste. Serve at once or cover and chill up to 2 hours.
Notes
Makes 7 cups. 6 to 8 servings.
- 2/3 c. thinly slivered red onion
- water
- 5 T. white wine vinegar
- 3/4 lb. lb. green beans julienned
- 1 lb. jicama, peeled
- 1/3 c. olive oil or salad oil
- 2 t. Dijon mustard
- salt and pepper
Recipe Notes
Use this space to write down notes about this recipe when you are making it!
Something wrong with this recipe? Report it here.
Discussion
There are no comments at this time.
Be the first to start the discussion by filling out the comment form.