Name: Green Bean and Jicama Salad
Ingredients: 1 lb Green beans; 2 lg Tomatoes; sliced; 1 lg Jicama; julienned; 4 tb Balsamic vinegar; 1/4 c Canola oil; 2 tb Sesame oil; 2 ts Garlic; minced; 1 ts Cumin; ground; 4 tb Cilantro; chopped; 1 md Lime; juice only; Fresh ground pepper; to taste

Paul’s experience of suffering and comfort in the course of his ministry is replicated in every generation in the lives of godly missionaries and pastors in their interrelationships with their congregations. While both minister and people suffer as they bear witness to Christ in an alien culture, there remains a distinctive role and therefore a distinctive suffering to the Christian leader. As the comfort of God is experienced in the life of the leader, so it will be passed on through ministry to the people [see 2 Cor 1:3-7].

Paul Barnett

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Sami	Salads, Vegetables	6	Servings

INGREDIENTS

1	lb	Green beans
2	lg	Tomatoes; sliced
1	lg	Jicama; julienned
4	tb	Balsamic vinegar
1/4	c	Canola oil
2	tb	Sesame oil
2	ts	Garlic; minced
1	ts	Cumin; ground
4	tb	Cilantro; chopped
1	md	Lime; juice only
		Fresh ground pepper; to taste

INSTRUCTIONS

DRESSING
Blanch the green beans 7 minutes, drain and put in bowl of ice water. When
cool, drain and reserve. Slice tomatoes and arrange on platter with green
beans and jicama. Whisk oil, vinegar, cumin and garlic together and pour
over vegetables. Sprinkle cilantro on top. Then, squeeze lime juice over
everything and top with fresh ground pepper.
NOTES : original recipe used 1/2 cup oil
Recipe by: P* BBS
Posted to TNT Recipes Digest by JoAnn <joannr@pclink.com> on Apr 09, 1998

A Message from our Provider:

“Luke 1:44 – Life Begins at Conception.”