Laun/Pruett Recipe Collection
Green Bean and Jicama Salad

Green Bean and Jicama Salad
Sunset May 1988
2/3 c. thinly slivered red onion
water
5 T. white wine vinegar
3/4 lb. lb. green beans julienned
1 lb. jicama, peeled
1/3 c. olive oil or salad oil
2 t. Dijon mustard
salt and pepper
Place onions in 1 1/2 c. cold water mixed with 2 T. vinegar; let stand 20-30 minutes.
Pull beans through French bean cutter or cut into thin strips
Set beans on rack above 1/2 inch boiling water in 5-6 qt. pan. Cover and steam over high heat until tender-crisp to bite, 3-4 minutes. Immerse in ice water. When cool, drain. Cut jicama into thin matchstick-size strips.
In a large bowl, whisk together 3 T. vinegar, oil, and mustard. Drain onions. Add onions, beans, and jicama to dressing. Mix to coat vegetables. Add salt and pepper to taste. Serve at once or cover and chill up to 2 hours. Makes 7 cups. 6 to 8 servings.

Recipe Contributed by Mary Ann Laun