In Dutch oven or large saucepan, bring 2 cups water to a boil over high heat. Reduce heat to medium. Add beans; cover and cook 7 to 10 minutes or until crisp-tender.
Meanwhile, in small bowl, combine all dressing ingredients; blend well.
Drain beans; rinse with cold water to cool. Drain well. Pat beans dry with paper towel. Place beans in shallow serving dish. Add dressing; toss to coat evenly. Sprinkle with walnuts.