Ingredients:
3 tablespoons finely chopped walnut pieces
1/4 cup virgin olive oil
1 tablespoon fresh lemon juice
2 1/2 tablespoons red wine vinegar
2 cloves garlic, minced
salt
1 lb green beans, trimmed and snapped into 1 inch lengths ( leave baby beans whole)
1/2 cup packed chopped cilantro
salt, to taste
fresh ground black pepper, to taste
Directions:
Pound half the walnuts to a paste in a mortar, or process in a food processor fitted with the metal blade.
Add the oil, lemon juice, vinegar, garlic and salt and mix well.
Cook the beans in an inch of water in a covered saucepan until tender-crisp, about 7 minutes; drain and rinse with cold water.
In a serving bowl, toss the beans, dressing, cilantro, salt and pepper.
Garnish with remaining walnuts and serve warm or at room temperature.
Servings: 4
Time preparation: 10 min.
Time total: 17 min.