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This recipe for tangy green bean salad with crispy walnuts is one that I have had for awhile. I remember getting the recipe from my friend Carol, years ago. She made some and brought it to a picnic lunch and it was SO good. Over the years, the recipe has evolved to include some new ingredients, but it is fundamentally the same green bean salad that Carol introduced me to.

This is one of those recipes that tastes better the next day and the day after that. If you are going to make this, I encourage you to make it a day in advance so that the flavors have a chance to develop and soak into the green beans. Also, when I do that, I leave the walnut out and toss them in a few minutes before serving, that way they stay nice and crisp.

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