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.

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serves 4

INgredients

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.

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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),

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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

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

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

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Add the blackberry halves. Halve

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and squeeze the mandarinquats.

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Drizzle the sourish juice onto the salad and serve.

©Nancy Wolfson-Moche 2014