Lentil & Green Bean Salad | Toni Fiore

Ingredients

• 1/4 Cup olive oil or light salad oil
• 2 tablespoons red wine vinegar
• ½ teaspoon whole grain Dijon mustard
• ½ teaspoon dried marjoram
• ¼ teaspoon dried thyme
• ¼ -1/2 teaspoon fine salt
• Freshly ground pepper
• 2 teaspoons olive oil
• ½ cup walnuts, toasted
• 1 large red or white onion, cut in half and sliced very thin
• 2 cups (½ pound French green beans
• 1½ cups of French green or Umbrian lentils
• ¼ to ½ cup chopped parsley (optional)