Green Bean, Walnut & Feta Cheese Salad

This is from my favorite Presbyterian cookbook and I recently made it for my bunco group.  Not for everyone, strong flavors, but I thought it was delicious.  It may be a little easier to eat with cut green beans and not the whole green beans the original recipe called for.  I can't see where the particular bean would make a difference.

Green Bean, Walnut & Feta Cheese Salad

1 (4 oz.) pkg. crumbled feta cheese
1 c. coarsely chopped walnuts
¾ c. olive oil
¼ c. white balsamic wine vinegar (I couldn't find this so I just used balsamic vinegar)
1 T. chopped fresh dill (or 1 tsp. dried)
½ tsp. minced garlic
¼ tsp. salt
3 cans Del Monte blue lake whole green beans, drained
1 sm. red onion (same thing as purple onion)

Bake walnuts in shallow pan at 350 for 8 minutes, until toasted.  Combine oil, vinegar, dill, garlic and salt.  Mix for marinade.  Drain beans, slice red onion into thin slices and separate into rings (I might try half rings next time, too).  Pour marinade over beans and onions.  Refrigerate 1 to 2 days.  Before serving, add walnuts and feta cheese and toss well.