Wednesday, July 9, 2008

Jicama & Green Bean Salad

1 packet (.11 oz) Crystal Light Cherry Pomegranate beverage powder
1/4 c. water
1-1/2 lb. jicama, peeled
3/4 lb green beans, trimmed
1/4 c. chopped walnuts
1 tbl chopped fresh parsley
1 tbl olive oil
1 tbl lemon juice
1/4 tsp salt
1/4 tsp pepper

Stir the Crystal Light into the water until dissolved.

Cut jicama into 1/4" thick slices. Stack the slices on a cutting board and cut into 1/4" sticks. Place in a bowl and toss with the Crystal Light mixture. Cover and chill 30 min., tossing occasionally.

Fill a medium bowl with ice cubes and water.

Cook the green beans in boiling salted water for 3 min. or until crisp-tender. Drain the beans and transfer to the bowl of ice water using a slotted spoon. Drain the beans again in a colander.

Whisk together the parsley, oil, lemon juice, salt and pepper. Toss together with the jicama mixture, beans, and walnuts.

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