1 lb (454 g) green beans, trimmed

1 lb (454 g) yellow beans, trimmed

2 tablespoons (30 ml) red wine vinegar

2 tablespoons (30 ml) whole-grain mustard

• 1/3 cup (75 ml) walnut oil or
• 1/3 cup (75 ml) hazelnut oil

In a saucepan of boiling salted water, cook the beans until al dente, about 2 to 3 minutes. Plunge the beans into ice water to stop the cooking. Drain and set aside.

In a salad bowl, combine the vinegar, mustard and walnut oil. Season with salt and pepper. Add the celery and green beans and mix well. Adjust the seasoning.

Sprinkle with the chopped nuts and oregano.

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