Blanch green beans in boiling water for 2 minutes. Add carrots and jicama; blanch 1 to 2 minutes longer or until vegetables are crisp-tender. Drain. Immediately plunge vegetables into ice water for 1 minute; drain. In medium bowl, whisk together oil, vinegar, basil, garlic, salt and pepper. Add warm vegetables to dressing toss gently. Cover; refrigerate several hours or until well chilled.
Wrap 1 beef strip around 1 carrot stick, 1 jicama stick and 1 green bean. Repeat with remaining beef strips and vegetables. Secure with wooden picks or green onion ties. Makes 40 bundles.
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|Serving Size: 1 Serving (21g)|
|Recipe Makes: 40 Servings|
|Calories from Fat: 38 (79%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 5.6mg||2 %|
|Sodium 7.6mg||0 %|
|Potassium 45.2mg||1 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.4g|
|Protein 1.7g||2 %|
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Calories per serving: 48
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