3 QT water
1½ LB green beans (trimmed)
¾ C walnuts (coarsely chopped)
8 green onions (minced)
¼ C parsley (chopped)
¼ C dill (snipped)
¾ C olive oil
¼ C cider vinegar (may use part balsamic)
½ TSP salt to taste
¼ TSP black pepper to taste
Optional Garnishes
½ C radishes or radish roses (thinly sliced)
2 TBS parsley and/or dill (snipped)
Temperature:
In a large saucepan, bring the water to boil over high heat. Add the beans, reduce the heat to medium, cover and cook until crisp but tender. Drain the beans in a colander and rinse under cold water. Drain well and place in serving bowl.
Blend the walnuts, green onions, parsley, dill, olive oil, vinegar, salt and pepper in a food processor or blender until smooth — about 1 minute. Spoon over the beans and toss well. Refrigerate, tightly covered, for about 1 hour. This will keep up to 24 hours.
Just before serving, garnish with the radishes and parsley, if desired. Serve as a side dish or a light luncheon dish with cheese and a crusty bread.