Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Green beans
1/4 c Oil-and-vinegar dressing,
Either bottled or home-made
1/4 ts Ground cumin
1 tb Dijon mustard
1/2 c Coarsely chopped walnuts
1/4 lb Gruyere cheese, finely diced
1/8 ts Salt
Freshly ground black pepper
To taste
1. 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.)
2. 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.
Data per serving: Calories......231
Carbohydrates......11g Monounsaturated fat....5g
Protein........9g Sodium...........180mg
Polyunsaturated fat....7g Fat...........18g Saturated
fat.......5g Cholesterol..........21mg
Adapted from "The Instant Gourmet" by Melissa Clark.
