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Chicken Salad with Green Beans and Toasted Walnuts (4 servings)

4 cups cut (about 1 inch long) green beans (approx. 1 pound)
2 cups chopped, ready to eat, roasted, skinned boned chicken breast (about 2 breasts)
1/4 cup chopped fresh parsley
2 Tbsp. chopped walnuts, toasted
1 Tbsp chopped fresh mint
2 Tbsp white wine vineger
2 tsp olive oil
1/4 tsp salt
1/4 tsp black pepper

Steam beans, covered for about 6 minutes or until crisp tender. Drain.

Combine beans,chicken, parsley, nuts, and mint in a large bowl. Combine vinegar, oil , salt and pepper in a small bowl; stir well with a whisk. Pour over bean mixture. Stir wee