Yam Bean (Jicama), Green Beans and Fresh Cherry Tomato Salad - Recipe
Yam Bean (Jicama), Green Beans and Fresh Cherry Tomato Salad is a fresh and light idea for a great summer salad. With its low calories and high fibers content, this healthy recipe is a perfect choice for those looking to eat well without giving up on great flavors.
- Level: Easy
- Preparation time: 15 minutes
- Total time: 60 minutes
- Yield: 4 servings
Wash and clean the green beans. Snap the tips and remove the strings. Cut them in pieces if too big.
Wash them briefly and cook in rolling boiling water for about 3-7 minutes. They are done when cooked but still slightly crunchy. Drain well and let cool down.
In the meantime, peel and wash the jicama. Shred the jicama with a manual or electric food processor. Transfer the shredded jicama in a large salad bowl.
Wash and cut in halves the cherry tomatoes.
Mix together the cherry tomatoes, the green beans and the jicama.
Season with salt and black pepper and sprinkle with the juice of a fresh lemon. Mix well.
Let rest the salad for about an hour in a cool place to better blend the flavors before serving.
Instead of boiling the green beans, you can steam them for approximately 20 minutes or until tender when pierced with a fork.
If using, canned green beans simply drain them before use. Frozen green beans should be thawed and cooked as directed in the package.