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Green Bean Salad with Walnut Sauce


1 cooked potato, cut in chunks
2 c. green beans, cut in 1-inch
pieces, steamed
2 tbsp. virgin olive oil
3 tbsp. vinegar
1/2 tsp. salt
1/2 c. chopped walnuts
1 clove garlic, peeled
Dash cayenne pepper
1 tsp. ground coriander
3-4 tbsp. cold water
1/2 med. Bermuda onion, cut in
1/2-inch pieces


Marinate potato and green beans in mixture of oil, 2 tablespoons vinegar and salt for 1/2 hour in refrigerator. Place walnuts, garlic, cayenne, coriander and 1 tablespoon vinegar in blender. Blend to paste adding water until smooth. Use rubber spatula to force mixture down sides. Drain vegetables and stir in walnut sauce and onion. Chill for an hour before serving.

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