Bake walnuts in a shallow pan at 350°, stirring occasionally, 5 to 10 minutes or until toasted; set aside.
Combine oil and next 5 ingredients; cover and chill.
Cut green beans into thirds, and arrange in a steamer basket over boiling water. Cover and steam 15 minutes or until green beans are crisp-tender. Immediately plunge green beans into cold water to stop cooking process; drain and pat dry.
Combine walnuts, beans, onion, and cheese in a large bowl; toss well. Cover and chill.
Pour oil mixture over bean mixture 1 hour before serving; toss just before serving.
This was so yummy. Everyone loved it. An awesome side dish. I didn't change a thing and made according to the recipe. I used fresh green beans. And I put in the amount of oil called out in the recipe. I actually thought it could have used a little more oil. Maybe I had more green beans than 1.5 lbs though.
I rated this recipe "has potential" because I think I might try it again even though I was a bit disappointed with the recipe as written. I really thought I would like this recipe based on the ingredient list but it just didn't come together as I hoped. I followed the recipe exactly. Next time I will try limiting the amount of dressing as noted by other raters and will use fresh green beans (not from frozen).
This salad is very good! I will definitely make it again. I think it would be a great salad with brunch or something different to bring to a potluck. I did cut the amount of olive oil and vinegar in half, but used the same amount of seasoning. It was the perfect amount--I think more dressing would have overpowered the other flavors!
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