Trim the beans, but leave them whole.
Cook for 3–4 minutes in salted boiling water.
Drain well, refresh under cold running water, and drain again.
Put into a mixing bowl and add the onion, garlic, and cheese.
Place the dressing ingredients in a jar with a screw-top lid. Shake well. Pour the dressing over the salad and toss gently to coat.
Cover with plastic wrap and chill for at least 30 minutes.
Remove the beans from the refrigerator 10 minutes before serving.
Give them a quick stir and transfer them to attractive serving dishes.
Toast the nuts in a dry skillet over medium heat for 2 minutes, or until they begin to brown.
Sprinkle the toasted nuts over the beans to garnish before serving
