Place beans in a large saucepan and cover with water. Bring to boil and cook uncovered for 8 to 10 minutes until crisp-tender. Drain and rinse with cold water. Place beans in a bowl and refrigerate for 1 hour. In a jar with a tight lid, combine the olive oil, white wine vinegar, garlic, dill weed, salt and pepper and shake well. Add nuts and onions to beans. Add the dressing and toss to coat. Sprinkle with the feta cheese. Serve immediately with a slotted spoon.
Recipe from Pennsylvania Vegetable Growers Association.