Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Green beans

  2. 1/4 cup 59ml Oil-and-vinegar dressing

  3. Either bottled or home-made

  4. 1/4 teaspoon 1 1/3ml Ground cumin

  5. 1 tablespoon 15ml Dijon mustard

  6. 1/2 cup 73g / 2.6oz Coarsely chopped walnuts

  7. 1/4 lb 113g / 4oz Gruyere cheese - finely diced

  8. 1/8 teaspoon 0.6ml Salt

  9. Black pepper - freshly ground

  10. To taste

Instructions Jump to Ingredients ↑

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

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

  3. 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.)

  4. 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.

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

  6. Adapted from "The Instant Gourmet" by Melissa Clark.


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