Serves: 4
Total Calories: 341

SALAD:
1 pound green beans
1 yellow sweet pepper, seeded and julienned
1 medium jicama (about 1/2 pound), peeled and julienned
15 cherry tomatoes, halved

DRESSING:
1 teaspoon Dijon style mustard
1/3 cup fresh lemon juice
1 teaspoon finely chopped fresh chives
2/3 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.

Nutritional Facts:

Serves: 4
Total Calories: 341
Calories from Fat: 320

More Recipes from the From Our House to Yours Cookbook:
*Salads And Sides
Autumn Rice With Red Peppers And Pine Nuts
Bradley Ogden's Mashed Red Potatoes
Braised Lentils With Bacon
Carmelized Roasted Vegetables
Couscous Salad
Green Bean Salad With Yellow Pepper, Jicama, And Tomato
Soba Noodle Salad With Tamari Dressing
Tailgate Potato Salad
Warm Moroccan Beet Salad With Tangerines