Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 6

　　1 1/2 pomegranates

　　a 1 1/2-pound piece jícama

　　3/4 pound haricot verts (thin French green beans)

　　1/4 cup walnuts

　　1 tablespoon chopped fresh flat-leafed parsley leaves

　　1 tablespoon extra-virgin olive oil

　　1 tablespoon fresh lemon juice

　　

Step 1

With a manual citrus juicer squeeze enough juice from pomegranate half, pressing sides against center of juicer and pressing on any whole seeds in juicer with thumbs, to measure 1/4 cup. Peel and cut jícama into 1/4-inch-thick slices. On a cutting board stack slices, 2 or 3 at a time, and cut into 1/4-inch-thick sticks. In a bowl toss jícama with pomegranate juice. Chill mixture, covered, tossing occasionally, 30 minutes to allow jícama to absorb some of juice.

　　

Step 2

Have ready a bowl of ice and cold water. Trim haricots verts and in a saucepan of boiling salted water blanch 3 minutes, or until crisp-tender. Transfer beans with a slotted spoon to ice water to stop cooking and drain in a colander. Cut remaining pomegranate in half and with hands gently break in two. Bend back rinds and dislodge seeds from membranes. Coarsely chop walnuts.

　　

Step 3

To jícama mixture add beans, pomegranate seeds, parsley, oil, lemon juice, and salt and pepper to taste and toss to combine.

　　

Step 4

Serve salad sprinkled with walnuts.