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.
Ingredients
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
