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.

• 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

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.