Roll one of the pomegranates, without cutting, on a work surface to burst interior seeds.

When "popping" has stopped, carefully pierce fruit with a knife or ice pick and squeeze out juice. You need 1/4 cup.

Stack slices, 2 or 3 at a time, and cut into 1/4 inch-thick sticks.

In a bowl, toss jicama with pomegranate juice.

Cover and chill, tossing occasionally, 30 minutes to allow jicama to absorb some of the juice.

Cut remaining pomegranate into segments, cutting from top to bottom.

In a large bowl half filled with water, roll out the seeds with your fingers.

Discard skin and membranes and set aside.

Bring a large pot of salted water to a boil.

Add the green beans and cook until tender, but still crisp, about 2 minutes.

Transfer beans with a slotted spoon to a bowl of ice water to stop cooking.

Drain beans in a colander.

Add beans, pomegranate seeds, parsley, oil, lemon juice, salt and pepper to jicama mixture.

Toss to combine. Sprinkle with walnuts and serve.