Green Beans With Walnut Vinaigrette

From the cookbook Cook Now Serve Later by Reader's Digest, this is yummy and looks good too!

• Ready In: 15 mins
• Serves: 6

Ingredients

• 3  quarts water
• 1 1⁄2 lbs green beans, trimmed (or combination of green and yellow beans)
• 3⁄4 cup walnuts, coarsely chopped
• 8  green onions, minced
• 1⁄4 cup parsley, chopped
• 1⁄4 cup dill, snipped
• 3⁄4 cup olive oil
• 1⁄4 cup cider vinegar (may use part balsamic)
• 1⁄2 teaspoon salt, to taste
• 1⁄4 teaspoon black pepper, to taste

• Optional Garnishes

• 1⁄2 cup radish, thinly sliced (or radish roses)
• 2  tablespoons parsley, snipped (or or and dill)

Directions

1. In a large saucepan, bring the water to a boil over high heat. Add the beans, reduce the heat to moderate, cover, and cook until crisp tender-about 5 minutes. Drain the bean in a colander and rinse under cold water. Drain well and place in a serving bowl.
2. 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.
3. 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. Enjoy!