- 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)
- 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.