' Beringer - Green Bean and Jicama Salad with Lime Vinaigrette
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Green Bean and Jicama Salad with Lime Vinaigrette

Green Bean and Jicama Salad with Lime Vinaigrette

EQUIPMENT

Mixing bowl

INGREDIENTS

  • 1 head butter lettuce, leaves separated
  • 1 small jicama, about 1/2 lb.
  • 1 lb. blached haricot vert (green beans)
  • Zest of 1 lime, plus 1 Tbsp. juice
  • 5 Tbsp. extra virgin olive oil
  • Kosher salt and freshly ground pepper
  • 2 scallions, including an inch of the greens
  • 15 mint leaves, torn into small pieces

DIRECTIONS

  1. Wash and dry the greens. Slice them in narrow ribbons and set aside. Peel the jicama and sliver it into very thin matchsticks. Cut the green beans in half at a severe angle. Whisk the lime zest, juice, and olive oil together with a few pinches of salt. Slice the scallions into long, thin slivers.
  2. Toss the greens with the jicama, green beans, scallions, mint, and a few pinches of salt. Then dress the salad with enough of the vinaigrette to coat lightly but thoroughly. Season with pepper.