Easy Recipe
Prep Time
15 minutes
Cook Time
10 minutes

This salad is very quick to prepare and quite addicting to eat! Blanching green beans for a few minutes cooks them perfectly so they still have a bit of crispness to them. I always run them under icy cold water, using a colander, to stop the cooking process. This salad can be made ahead of time though I would suggest leaving the walnuts out until you are ready to serve. Otherwise they will get quite soggy within a few hours.

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Lemon-Walnut Green Bean Salad

1½ pounds green beans ends trimmed
1 cups raw walnuts
3 tablespoons snipped fresh chives
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
½ teaspoons finely grated lemon zest
½ teaspoons Herbamare
freshly ground black pepper