spring beans with jicama

It is interesting to taste two varieties of the same species. Here, yellow and green wax beans are combined with the crunchy, sweet tuber, jicama.


serves 4


6 ounces green beans

6 ounces yellow wax beans

½ jicama

6-7 mandarinquats

a few blackberries

one teaspoon and a few pinches sea salt

Process  Wash the beans well, separately.


Fill a large pot with water, add a generous teaspoon of sea salt and bring to a rolling boil.  Add the yellow beans first. When they float to the top (about one minute later),


remove them with a wire mesh skimmer. Set aside to cool. Return the water to a boil and then add the green beans. They should take about 1-2 minutes to rise to the top and turn a brighter shade of green. Remove and set aside to cool. While the beans cool, halve the jicama


and remove the skin.  Slice the jicama into slabs and then slice each one into matchsticks about 1/8” wide.


Halve each blackberry. Arrange the green and yellow beans and jicama on a plate. Sprinkle with sea salt.


Add the blackberry halves. Halve


and squeeze the mandarinquats.


Drizzle the sourish juice onto the salad and serve.

©Nancy Wolfson-Moche 2014