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.
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.