2 lb. green beans, trimmed and halved
1 c. chopped walnuts
1 red onion, cut in rings and halved
1/2 c. peeled, seeded, and diced cucumber
1 c. crumbled feta cheese

In a pot with a vegetable basket and water up to the basket, place green beans. Bring to a boil and reduce heat, simmering for about 10 minutes. Remove vegetables from pot and run cold water over them. Refrigerate.

Toast walnuts in a 300°F oven for 10 minutes. Cool.

When ready to serve, combine the green beans, walnuts, onion rings and cucumber in a serving bowl. Pour dressing over salad and toss to coat thoroughly. Add crumbled feta cheese and toss lightly.

Serves 8.

Dressing:

3/4 c. olive oil
1/2 c. loosely packed fresh mint leaves, finely chopped
1/4 c. white wine vinegar
3/4 tsp. salt
1/2 tsp. minced garlic
1/4 tsp. pepper

Mix together the dressing ingredients. Chill.