ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Green Bean and Jicama Salad

Yield Makes 10 to 12 servings
Notes: Up to 2 days ahead, crisp watercress. Up to 1 day ahead, cover and chill onion in liquid, chill cold cooked beans, jicama, and dressing all separately.


  • 2/3 cup thinly slivered red onion
  • 6 tablespoons white wine vinegar
  • 3/4 pound green beans, ends trimmed
  • 1 pound jicama, scrubbed and peeled
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 6 cups (about 6 oz.) watercress sprigs, rinsed and crisped
  • Salt and pepper

Nutrition Information

  • calories 69
  • caloriesfromfat 59 %
  • protein 1.2 g
  • fat 4.6 g
  • satfat 0.6 g
  • carbohydrate 6.2 g
  • fiber 2.6 g
  • sodium 40 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a small bowl, mix onion, 1 tablespoon vinegar, and 1 1/2 cups cold water; let stand at least 20 minutes.

  2. Rinse beans and cut into julienne strips with a food processor, French bean cutter (slicing bars in the handle of some vegetable peelers), or knife. In a 3- to 4-quart pan over high heat, bring 2 quarts water to a boil. Add beans and cook just until tender-crisp, 2 to 5 minutes. Drain beans and immerse them at once in ice water until they are cold. Drain well.

  3. Meanwhile, cut jicama into 1/4-inch-thick sticks.

  4. In a large bowl, mix remaining vinegar with oil, mustard, and oregano. Drain onion. Add onion, beans, jicama, and watercress to bowl. Mix well and add salt and pepper to taste.