Recipes Provided By Rancho Gordo
Runner beans make a welcome component in a salad because they are thick-skinned and firm, but with a creamy interior. You can prepare all the components of this salad in advance, but wait until just before serving to combine everything, so all the ingredients stay crisp and fresh.
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
Preparation
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.
