*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Salads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
   Data per serving: Calories......231
   Carbohydrates......11g Monounsaturated fat....5g
   Protein........9g Sodium...........180mg
   Polyunsaturated fat....7g Fat...........18g Saturated
   fat.......5g Cholesterol..........21mg
   Adapted from “The Instant Gourmet” by Melissa Clark.
                    - - - - - - - - - - - - - - - - - -