Green Bean and Walnut Salad
Salad
Ingredients
1/2 cup ground walnuts
2 medium-size cloves garlic crushed in a garlic press
2 tablespoons red wine vinegar or more to taste
1 tablespoon fresh lemon juice
1 tablespoon water
3 tablespoons olive oil
1 lb. green beans trimmed and cut crosswise in half
1/2 medium-size red onion thinly sliced
1/4 cup finely chopped fresh cilantro
Salt and freshly ground black pepper to taste
Description
From "Please to the Table" by Anya Von Bremzen and John Welchman
This salad is a real winner among the seemingly endless repertoire of bean and walnut concoctions from Georgia. For a crunchier salad, serve it soon after adding the dressing; for a more piquant flavor, make it the day before, to allow the green beans to soak up the rich garlic, vinegar, and walnut flavors.
Picture not this recipe.
Directions
In a small bowl, combine the walnuts, garlic, vinegar, lemon juice, water and oil. Mix thoroughly. Let stand for 30 minutes.
Bring enough lightly salted water to a boil to cover the beans when added. Add the beans and boil until the beans are tender, about 7 minutes. Drain, refresh under cold running water, and drain again. Pat dry.
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.