Walnut-parmesan green bean salad

Great summertime dish with grilled chicken, pork, or beef.

1 c. walnuts
2 lb. fresh green beans, cut into 1 1/2" lengths
1 red onion, diced
1 c. coarsely grated fresh Parmesan cheese

1/4 c. white wine vinegar
3 T. olive oil

Preheat oven to 350 degrees. Place walnuts on a sheet pan. Toast in oven for 10 minutes, until fragrant. Let cool and coarsely chop.

Steam bean until tender, about 4-5 minutes. Transfer to a colander and refresh under cold running water. Let drain and then pat dry.

In a large bowl, add onions, Parmesan, and chopped walnuts. Mix together dressing ingredients and pour over salad. Serve room temperature or chilled.