Green Beans With Walnut Vinaigrette

• 3 quarts water
• 1 12 lbs green beans, trimmed (or combination of green and yellow beans)
• 34 cup walnuts, coarsely chopped
• 8 green onions, minced
• 14 cup parsley, chopped
• 14 cup dill, snipped
• 34 cup olive oil
• 14 cup cider vinegar (may use part balsamic)
• 12 teaspoon salt, to taste
• 14 teaspoon black pepper, to taste
• 12 cup radish, thinly sliced (or radish roses)
• 2 tablespoons parsley, snipped (or or and dill)

1. In a large saucepan, bring the water to a boil over high heat.
2. Add the beans, reduce the heat to moderate, cover, and cook until crisp tender-about 5 minutes.
3. Drain the bean in a colander and rinse under cold water.
4. Drain well and place in a serving bowl.
5. Blend the walnuts, green onions, parsley, dill, olive oil, vinegar, salt, and pepper in a food processor or blender until smooth, about 1 minute.
6. Spoon over the beans and toss well.
7. Refrigerate, tightly covered, for about 1 hour.
8. This will keep up to 24 hours.
9. Just before serving, garnish with the radishes and parsley, if desired.
10. Serve as a side dish or a light luncheon dish with cheese and a crusty bread.
11. Enjoy!

water, green beans, walnuts, green onions, parsley, dill, olive oil, cider vinegar, salt, black pepper, radish, parsley

Taken from www.food.com/recipe/green-beans-with-walnut-vinaigrette-146488 (may not work)