Yield: 6 Servings
|1½ pounds||Green beans|
|¼ cup||Oil-and-vinegar dressing,|
|Either bottled or home-made|
|¼ teaspoon||Ground cumin|
|1 tablespoon||Dijon mustard|
|½ cup||Coarsely chopped walnuts|
|¼ pounds||Gruyere cheese, finely diced|
|Freshly ground black pepper|
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.