Ingredients

  • ½ cup walnuts, coarsely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons red wine vinegar, to taste
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 3 tablespoons olive oil
  • 1 lb green beans, trim and cut crosswise in half
  • ½ meduim red onion, thinly sliced
  • ¼ cup cilantro, finely chopped
  • salt
  • pepper

Directions

1. In a small bowl, combine the walnuts, garlic, vinegar, lemon juice, water and oil. Mix thoroughly. Let stand for 30 minutes.
2. Bring enough lightly salted water to a boil to cover the beans when added. Have another large bowl with ice water on the side. Add the beans to boiling water and cook until the beans are tender, about 7 minutes. Scoop beans into ice water to refresh. Once cold, drain and pat dry.
3. In a salad bowl, combine the beans and the onion. Add the dressing, cilantro and more vinegar, if desired. Season to taste with salt and pepper and toss well. Serve either chilled or at room temperature.

Notes
Other Bean salads from Caucasus combine white or red beans, chick peas or lentils with chopped fresh plum tomatoes and red onions, a sprinkling of minced garlic and green chile pepper, and lots of fresh herbs. Toss with some lemon juice and olive oil and delight in a healthy lunch.


MacGourmet downloadGreen Bean and Walnut Salad. To import, drag image to your MacGourmet recipe box.