Snappy Cranberry Pecan Green Bean Salad

1 lb fresh green beans
1/4 cup dried cranberries (sweetened or not)
1/4 cup pecans, chopped
2 green onions, chopped
2 Tbsp balsamic vinegar
1 fresh lemon, juiced
1 tsp Dijon mustard
salt and pepper to taste

Trim and cut green beans in half on the diagonal into similar sizes.  Bring a large pot of well salted water to a boil, prepare an ice bath in a bowl.  When water comes to a boil, drop in the beans and let boil for 1 or 2 minutes, then drain and put beans in the ice bath to stop the cooking process.

When the beans are cold, drain and dump out onto a paper towel covered wire cooling rack.

Mix up the dressing while waiting for the beans to dry.

In a small bowl, whisk together the balsamic vinegar, lemon juice, mustard, salt, and pepper.

In a large salad bowl, put the drained beans, cranberries, pecans, and onions, drizzle on the dressing and toss to combine well.

Serve immediately.

Will serve 2 to 4, and may be easily doubled.

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5 thoughts on “Snappy Cranberry Pecan Green Bean Salad”

  1. Making your own fruit salad is not hard; you just need to prepare its ingredients. And the ingredients used are neither extinct nor hard to find, you can just whip out your wallet and make the march to the nearest grocery store.`

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