| 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
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