Ingredients

The following ingredients have 12 Servings
  • 12 ounces (340 g) slender green beans, (stem end trimmed and discarded)
  • Kosher salt
  • 1 cup (168 g) canned, drained chickpeas
  • 1 pound (455 g) jicama, (peeled and cut into matchstick pieces)
  • Low FODMAP Salad Dressing of Choice

Instruction

  • Bring a medium sized pot of water to a boil and salt lightly. Add green beans; adjust heat and simmer just until green beans crisp-tender. This will just be a few minutes. Drain and run under cold water to stop cooking.
  • Meanwhile, rinse the chickpeas in a strainer with cool water, drain and pat dry.
  • You can cut the jicama with a sharp chef’s knife or use a mandoline, if you have one.
  • Toss the vegetables together and dress lightly with salad dressing of choice. Undressed, the salad will last in the fridge for up to 3 days.