Green bean salad with gruyere & walnuts

Yield: 6 Servings

Measure Ingredient
1½ pounds Green beans
¼ cup Oil-and-vinegar dressing,
\N \N Either bottled or home-made
¼ teaspoon Ground cumin
1 tablespoon Dijon mustard
½ cup Coarsely chopped walnuts
¼ pounds Gruyere cheese, finely diced
⅛ teaspoon Salt
\N \N Freshly ground black pepper
\N \N To taste

1. Bring a pan of water to the boil. Snap the ends from the beans.

Cut in halves or thirds if very long. Add to the boiling water and time 5 to 7 minutes, or until the beans are tender. Drain in a colander and rinse with cold water until cool. Wrap in paper towels and a plastic bag; refrigerate. (This can be done 24 hours in advance.) 2. Whisk together the dressing, cumin and mustard.

Refrigerate if not using right away. About 1 hour before serving the salad, combine the dressing with the beans, walnuts, Gruyere, salt and pepper. Mix gently. Let marinate at room temperature 1 hour before serving.

Similar recipes