Sweet-tart pomegranate juice, which is used in this recipe to flavor the jicama, has loads of vitamin C.
1 medium jicama
1 pound green beans, timmed
1 tablespoon chopped flat-leaf parsley
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
Salt and pepper to taste
1/4 cup chopped walnuts
Roll one of the pomegranates, without cutting, on a work surface to burst interior seeds. When “popping” has stopped, carefully pierce fruit with a knife or ice pick and squeeze out juice. You need 1/4 cup. Peel and cut jicama into 1/4 inch-thick slices. Stack slices, 2 or 3 at a time, and cut into 1/4 inch-thick sticks. In a bowl, toss jicama with pomegranate juice. Cover and chill, tossing occasionally, 30 minutes to allow jicama to absorb some of the juice. Cut remaining pomegranate into sections, cutting from top to bottom. In a large bowl half filled with water, roll out the seeds with your fingers. Discard skin and membranes and strain.
Cook green beans in boiling salted water for two minutes, until just tender but still crisp. Transfer beans with a slotted spoon to a bowl of ice water to stop cooking. Drain beans in a colander.
Add beans, pomegranate seeds, parsley, oil, lemon juice, salt and pepper to jicama mixture. Toss to combine. Sprinkle with walnuts and serve.
Per Serving (235g-wt.): 200 calories (50 from fat), 6g total fat, 0.5g saturated fat, 8g protein, 32g total carbohydrate (12g dietary fiber, 10g sugar), 0mg cholesterol, 10mg sodium