Jicama, Green Bean, & Pomegranate Salad with Walnuts
1 fresh pomegranate, seeded
¾ cup pomegranate juice
1 ½ pound piece of jicama
¾ pound thin French green beans
¼ cup walnuts
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
Peel and cut jicama into ¼ inch-thick slices. Stack 2 to 3 slices on a cutting board and cut into ¼ inch sticks. Place the sticks in a bowl, and toss them with pomegranate juice. Cover and chill for 30 minutes, tossing occasionally.
Have a bowl of ice and cold water ready. Trim green beans, and place them in a saucepan of boiling salted water; blanch 3 minutes, or until crisp-tender. Transfer the beans with a slotted spoon into ice water to stop cooking, then drain them in colander.
Remove the arils from the pomegranate. Coarse chop the walnuts. Take out jicama mixture, and add all ingredients with salt and pepper to taste. Toss and serve.