Serves: 4
Total Calories: 49
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.
This Green Bean, Jicama, and Pomegranate Salad recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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