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Beans: Green Beans with Walnut Vinaigrette

Source of Recipe

Cook Now, Serve Later


List of Ingredients

3 quarts water
1 1/2 pounds green beans, trimmed
8 green onions, minced (include greens)
1/4 cup minced parsley and snipped dill
3/4 cup olive oil
1/4 cup cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper


Recipe

In large saucepan, bring water to boil over high heat. Add the beans, reduce heat to medium, cover and cook until crisp tender, about 5 minutes. Drain beans in colander and rinse under cold water. Drain well and place in serving bowl. Blend walnuts, green onion, parsley, dill, olive oil, vinegar, salt and pepper in blender or food processor until smooth. Spoon over beans and toss well. Refrigerate, tightly covered, for 1 hour - will keep up to 24 hours. Serve with seafood or as light luncheon. Serves 6.