Green bean salad with gruyere and walnuts

Yield: 6 servings

Measure Ingredient
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
⅛ teaspoon Salt
Freshly ground black pepper
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.

Data per serving: Calories......231 Carbohydrates......11g Monounsaturated fat....5g Protein........9g Sodium...........180mg Polyunsaturated fat....7g Fat...........18g Saturated fat.......5g Cholesterol..........21mg

Adapted from "The Instant Gourmet" by Melissa Clark.

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