for 4 servings
- 2 ¾ cups Green bean
- 2 ¾ cups yellow Wax bean
- 4 tablespoons white wine vinegar
- 2 tablespoons sunflower oil
- 2 tablespoons Walnut oil
- 1 tablespoon parsley (chopped)
- 2 tablespoons Walnut (chopped)
Cook the beans in boiling salt water about 6-8 minutes until al dente. Drain well and refresh in ice-cold water. Drain thoroughly and pat dry.
Mix together the vinegar and oil and season with salt and ground black pepper. Stir in the parsley and nuts.
Carefully toss the beans in the dressing and leave to steep for about 20 minutes before serving.