I realize that my love for vegetables is not particularly normal. I rarely come across a vegetable I dislike and I don’t remember ever being forced to stay at the table to finish my broccoli. Most people don’t share my kale obsession, which probably explains why I never have trouble finding it at the grocery store. More often, I think people tolerate vegetables because of their health benefits and their prominent place on the food pyramid.
Do you fall into that category? If so, I’m here to change your mind about vegetables. I find them really hard to dislike in a dish like this, when you toss them with fresh herbs, dried fruit, and crunchy toasted walnuts. I’m willing to bet the combination of flavors and textures will distract you long enough to finish off at least one serving before you even realize you’ve eaten vegetables.
Are you a vegetable lover? Hater? Tolerator? Any favorite vegetable side dishes to convert the veggie haters of the world? 
Green Beans with Toasted Walnuts and Dried Cranberries
- Total Time: 20 minutes
- Yield: 8 1x
Description
Green Beans Tossed with Toasted Nuts and Dried Fruit make for a festive side dish!
Ingredients
- 1/3 cup (80 ml) extra-virgin olive oil
- 1/3 cup (80 ml) minced shallots
- 3 tbsp plus 2 tsp white balsamic vinegar (original called for Sherry wine vinegar)
- 2 tbsp chopped fresh mint
- 1 1/2 tsp coarse kosher salt
- 1 tsp sugar
- 1/2 tsp black pepper
- 1/3 cup (80 ml) dried cranberries (original called for dried tart cherries)
- 1 1/2 lb (680 g) trimmed green beans
- 1/2 cup (120 ml) walnuts, toasted & chopped
Instructions
- Whisk the olive oil, shallots, vinegar, mint, salt, sugar, and pepper in a small bowl. Stir in dried cranberries and set aside. (Note–can be made 1 day ahead of time. Cover, refrigerate, and bring to room temperature before serving.)
- Fill a bowl with water and ice. Set aside. Cook green beans in a pot of salted boiling water for 3-4 minutes, until crisp-tender. Drain beans and transfer to ice water to cool. Drain. (Note–can be made 1 day ahead of time. Wrap in paper towels and place in a sealed plastic bag. Refrigerate. Bring to room temperature before serving.)
- Toss green beans with dressing and toasted walnuts. Serve at room temperature (Note–can be made 2 hours ahead of time).
Notes
- adapted from Bon Appetit November 2010
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
If You Liked This Recipe, You’ll Love These
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- Mango, Mint, and Pea Salad
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- Roasted Pumpkin and Cranberries with Goat Cheese
Frequently Asked Questions
Can I make this dish ahead for a party?
Yes, and the recipe is structured for exactly that. The dressing (with cranberries) can be made 1 day ahead and refrigerated. The blanched green beans can also be made 1 day ahead — wrap them in paper towels, seal in a plastic bag, and refrigerate. On the day of serving, bring both to room temperature, then toss together with the walnuts up to 2 hours before serving.
Why does the recipe call for white balsamic vinegar instead of Sherry wine vinegar?
The original Bon Appetit recipe used Sherry wine vinegar, but the author swapped in 3 tbsp plus 2 tsp of white balsamic vinegar as a practical substitution. Both provide acidity; white balsamic is slightly sweeter and more widely available.
Should the dish be served warm or cold?
The recipe calls for serving at room temperature. The green beans are blanched until crisp-tender in salted boiling water (3-4 minutes), cooled in an ice bath, and then tossed with the dressing and walnuts — no reheating needed.
Looks fantastic and has gone on my list of ideas for Thanksgiving. I also love that it can be made ahead of time – always nice when you’re planning for an event!