1 fresh pomegranate
1/2 C. pomegranate juice
1 1/2 lbs pieces of jicama
2 lbs thin French green beans
1/4 C. walnuts
1 T. fresh chopped parsley
1 T. extra-virgin olive oil
1 T. fresh lemon juice

Peel and cut jicama into 1/4-inch thick slices. Stack 2 or 3 slices on a cutting board and cut into 1/4-inch sticks. Place in a bowl and toss with pomegranate juice. Chill, covered for 30 minutes, tossing occasionally. Have ready a bowl of ice and cold water, trim green beans. In a saucepan of boiling salted water, blanch beans for 3 minutes, or until crisp-tender. Transfer beans with a slotted spoon into ice water to stop cooking. Drain in colander. To prepare the pomegranate, follow the 6-step process to get the fresh seeds. Chop the walnuts coarsely. Take out the jicama mixture, and add green beans, pomegranate seeds, and walnuts with salt and pepper to taste. Toss and serve.

Yield: 4 servings
Calories: 261
Fat: 9g
Fiber: 3g