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Jicama, Green Bean and Pomegranate Salad with Walnuts

Jicama, Green Bean and Pomegranate Salad with Walnuts
  • ServingsServings


  • 1 fresh pomegranate
  • 1/4 cup pomegranate juice
  • 1 1/2 pound piece of jicama
  • 3/4 pound thin French green beans
  • 1/4 cup walnuts
  • 1 tablespoon fresh chopped parsley
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice


Peel and cut jicama into 1/4 inch thick slices. Stack 2-3 slices on a cutting board and cut into 1/4 inch sticks. Place in a bowl and toss with pomegranate juice. Chill, covered for 30 minutes, tossing occasionally. Have ready a bowl of ice and cold water. Trim green beans and in a saucepan of boiling salted water; blanch 3 minutes, or until crisp-tender. Transfer beans with a slotted spoon into ice water to stop cooking—drain in colander. With the pomegranate follow the 3-STEP NO-MESS PROCESS to dislodge fresh seeds. Coarse chop the walnuts. Take out the jicama mixture and add green beans, pomegranate seeds, and walnuts with salt and pepper to taste. Toss and serve.

Source: California Pomegranates