Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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