This simple little salad is a great add-on for Shabbos lunch or Shalosh Seudas. I have made it with both fresh and frozen green beans; the fresh ones are better.
8 oz trimmed green beans
2 Tbsp chopped walnuts
1 tsp dried parsley
2 Tbsp finely chopped red onion
1 tsp apple cider vinegar
1 tsp Dijon mustard
1 pinch salt
1 pinch pepper
Preheat oven to 350 degrees. Toast walnuts in oven for 8-10 minutes; they should be fragrant and lightly browned. Set aside to cool.
While the walnuts toast, cook the green beans by your favorite method. Steam for 4 minutes, microwave for 1-2 minutes, or boil for 4 minutes. Drain the beans (if necessary), and set aside to cool.
Whisk together the remaining ingredients in the bottom of a serving bowl. Add the cooled walnuts and green beans and gently combine. This salad can be made a day ahead and is delicious at room temperature.