Total Time
Prep 15 mins
Cook 10 mins

Ingredients Nutrition


  1. In dutch oven or large saucepan, bring 2 cups water to a boil over high heat.
  2. Reduce heat to medium.
  3. Add beans; cover and cook 7 to 10 minutes or until crisp-tender.
  4. Meanwhile, in small bowl, combine all dressing ingredients; blend well.
  5. Drain beans; rinse with cold water to cool.
  6. Drain well.
  7. Pat beans dry with paper towels.
  8. Place beans in shallow serving dish.
  9. Add dressing; toss to coat evenly.
  10. Sprinkle with walnuts.


Most Helpful

Thoroughly enjoyed this tangy salad and the crunch of walnuts. Not being a fan of dill, I substituted fresh oregano and thought it was wonderful.

sugarpea August 18, 2005

This is a super salad, though normally I don't care all that much for green beans. The dressing is subtle and the walnuts add a lovely crunchy texture. Our table will see this salad often in the future. Make it early in the morning and let it breath in the refrigerator until dinner time.

Clifford Boren December 13, 2002

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