3 qts. water
1 1/2 lbs. green OR wax beans, OR a combination of both, trimmed
3/4 c. (about 3 oz.) walnuts, coarsely chopped
8 green onions (including some of the green), minced
1/4 c. parsley, minced
1/4 c. snipped dill
3/4 c. olive oil
1/4 c. cider vinegar
1/2 tsp. salt, or to taste
1/4 tsp. black pepper

In a large saucepan over high heat, bring water to a boil. Add beans and reduce heat to moderate, cover and cook until crisp tender, about 5 minutes. Drain beans in a colander and rinse under cold water. Drain well and place in a serving bowl. In an electric blender or food processor, blend walnuts, green onions, parsley, dill, olive oil, vinegar, salt and pepper until smooth, about 1 minute. Spoon over beans and toss well. Refrigerate, tightly covered, 1 hour. Will keep for up to 24 hours. Serves 6.