Green Bean And Jicama Salad

• 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

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.

onion, white wine vinegar, green beans, jicama, extravirgin olive oil, mustard, oregano, watercress sprigs, salt

Taken from www.myrecipes.com/recipe/green-bean-jicama-salad (may not work)