Every summer my family meets up at the beach for a week and cooks massive meals. This salad stays crisp and fresh for a buffet. Perfect for picnics or your long and lazy summer barbecues in the garden.
450g fresh green beans, trimmed
1 jicama, peeled and cut into matchsticks, see note
1 red capsicum, seeds removed, cut into chunks
1 green capsicum, seeds removed, cut into chunks
4 carrots, peeled and cut into matchsticks
2 oranges peeled, seeded, sliced into thin wheels
2 cucumbers, seeded, sliced
120ml orange juice
4 tablespoons lemon juice
4 tablespoons extra virgin light olive oil
1 teaspoon salt
1/4 teaspoon paprika
black pepper, to taste
4 tablespoons freshly minced coriander leaves
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Set a saucepan of salted water on to boil. Set aside a bowl of ice-cold water. When water boils, toss in trimmed green beans. Cook for 2-4 minutes. Drain green beans and place in ice water to set the colour and to crisp.
Clean and slice vegetables and orange then arrange on platter.
In a blender combine orange juice, lemon juice, olive oil, salt, paprika and pepper then blend until smooth. Season to taste.
Remove from blender and whisk in coriander (or if you'd like a green dressing, blend it right in). Drizzle dressing over salad.
If you can't find jicama, you could use water chestnuts, or even white radish (also known as daikon or mooli).