Perfect as a side or main, colourful & delightful enough for any occasion.
Add a drained can of tuna to turn this into a light supper. Be sure to toss the salad no more than one hour before serving, because the acidic lemon juice will start to destroy the bright green and yellow colours of the beans.
2 1/2 cups (625 mL) Green beans (8 oz/250 g), trimmed
2 1/2 cups (625 mL) Yellow beans (8 oz/250 g), trimmed
Quarter red onion, thinly sliced
1/3 cup (75 mL) Chopped walnuts, toasted
Parmesan Lemon Dressing:
3 tbsp (50 mL) Walnut or olive oil
2 tbsp (25 mL) Grated Parmesan cheese
1/2 tsp (2 mL) Grated lemon rind
1 tbsp (15 mL) Lemon juice
1/4 tsp (1 mL) Each salt and pepper
In large pot of boiling water, cook green and yellow beans until tender-crisp, 5 to 8 minutes; drain. Chill under cold water; drain. Spread on large tea towel; pat dry. (Make-ahead: Wrap in towel and place in plastic bag; refrigerate for up to 24 hours.)
Parmesan Lemon Dressing: In large bowl, whisk together oil, Parmesan cheese, lemon rind and juice, salt and pepper. Add beans, onion and walnuts; toss to coat.
Makes 4 to 6 servings.
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