Summer Vegetable Salad With Walnut-Yogurt Dressing

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1/4 cup walnuts

3/4 pound thin green beans

3/4 pound mixed baby squash or zucchini, cut into 3/4-inch pieces

2 tablespoons nonfat plain yogurt

2 tablespoons walnut oil or canola oil

2 tablespoons fresh lemon juice

2 tablespoons cilantro leaves

2 tablespoons snipped chives

1 tablespoon tarragon leaves

Salt and freshly ground pepper

1 pint grape tomatoes, halved

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