SALADS: GREEN BEANS AND JICAMA(click here to print)

                                                               

This is a Jicama.  One of my new, favorite low carb discoveries. Very low carb and very crunchy.  Used in salads or cut up by itself.  Great with chili powder and lime juice sprinkled over cut pieces. Be sure to peel first.  I cut mine into match stick pieces, and liberally pour on the lime juice, sprinkle with chili powder and keep covered in the fridge.

6 ounces green beans, trimmed

2 tbs. red wine vinegar

3 tbs. lime juice

2 tbs. extra virgin olive oil

1 tsp. cumin

2 tbs. chopped cilantro or parsley

1/2 cup diced, ripe tomatoes

4 ounces Jicama, peeled and cut into matchsticks

Fill a medium-sized saucepan with water and add a tsp. of salt; bring to a boil over medium-high heat. Add the beans and cook until bright green and crisp, about 5 minutes. Drain and set aside. 

In a medium sized bowl, combine the vinegar, lime juice, olive oil, and cumin; whisk until blended. Add the cilantro (I prefer parsley), tomato, Jicama, and beans, and lightly toss until evenly coated. Transfer to a platter to serve.  serves 2; 14 g. carbs

Recipe submitted by Edith Weil