Name: Scarlett Runner Bean Salad with Jicama and Radishes
Ingredients: ½ bunch fresh cilantro; 1 to 2 jalapeño chiles, halved, stemmed, and seeded; 1 tablespoon fresh lime juice; 1 tablespoon Rancho Gordo Pineapple Vinegar or other mild vinegar; ¼ cup olive oil; salt and freshly ground black pepper; 4 cups baby arugula or baby spinach; 1 watermelon radish, halved and very thinly sliced (or other radishes of your choice, thinly sliced); 1 small jicama, peeled and cubed; 2 cups drained cooked Rancho Gordo Scarlet Runner beans; ½ cup pomegranate arils

Scarlett Runner Bean Salad with Jicama and Radishes

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Servings 4 Serving(s)

Ingredients

½ bunch fresh cilantro
1 to 2 jalapeño chiles, halved, stemmed, and seeded
1 tablespoon fresh lime juice
1 tablespoon Rancho Gordo Pineapple Vinegar or other mild vinegar
¼ cup olive oil
salt and freshly ground black pepper
4 cups baby arugula or baby spinach
1 watermelon radish, halved and very thinly sliced (or other radishes of your choice, thinly sliced)
1 small jicama, peeled and cubed
2 cups drained cooked Rancho Gordo Scarlet Runner beans
½ cup pomegranate arils

Instructions

For the Dressing
Finely chop the cilantro and chiles. Place in a small bowl and add the lime juice, vinegar, and olive oil; stir to combine. Season to taste with salt and pepper. Let stand while you prepare the rest of the salad.
For the Salad
In a serving bowl, combine the greens, radish slices, jicama cubes, and beans. Add some of the dressing; toss to combine. Taste and adjust the seasonings, adding more dressing, if desired. Sprinkle with pomegranate arils before serving.