| 1 | Bring a pan of water to the boil. |
| 2 | Snap the ends from the beans. |
| 3 | Cut in halves or thirds if very long. |
| 4 | Add to the boiling water and time 5 to 7 minutes, or until the beans are tender. |
| 5 | Drain in a colander and rinse with cold water until cool. |
| 6 | Wrap in paper towels and a plastic bag; refrigerate. |
| 7 | (this can be done 24 hours in advance). |
| 8 | Whisk together the dressing, cumin and mustard. |
| 9 | Refrigerate if not using right away. |
| 10 | About 1 hour before serving the salad, combine the dressing with the beans, walnuts, gruyere, salt and pepper. |
| 11 | Mix gently. |
| 12 | Let marinate at room temperature 1 hour before serving. |
| 13 | Data per serving: calories......231 carbohydrates......11g monounsaturated fat....5g protein........9g sodium...........180mg polyunsaturated fat....7g fat...........18g saturated fat.......5g cholesterol..........21mg |
