• Bring large pot of water to boiling. Add green beans; cook just until tender, about 5 minutes. Drain; rinse under cold water; drain.

  • In food processor, combine vinegar, onion, mustard, salt and pepper. Process until onion is finely chopped. With processor running, slowly add oil until dressing is thick and well blended (emulsified).

  • In large bowl, toss green beans, sweet peppers and jicama with dressing to thoroughly coat. (Can be prepared 3 hours before serving.) Serve cold or at room temperature.

Nutrition Facts

149 calories; 12 g total fat; 0 mg cholesterol; 255 mg sodium. 12 g carbohydrates; 2 g protein;