Green Bean Salad With Gruyere and Walnuts

Bring a pan of water to the boil. Snap the ends from the beans. Cut in halves or thirds if very long.

Add to the boiling water and time 5 to 7 minutes, or until the beans are tender.

Drain in a colander and rinse with cold water until cool. Wrap in paper towels and a plastic bag; refrigerate. (This can be done 24 hours in advance.)

Whisk together the dressing, cumin and mustard. Refrigerate if not using right away. About 1 hour before serving the salad, combine the dressing with the beans, walnuts, Gruyere, salt and pepper.

Mix gently. Let marinate at room temperature 1 hour before serving.

Adapted from "The Instant Gourmet" by Melissa Clark.