Description
Green Beans Tossed with Toasted Nuts and Dried Fruit make for a festive side dish!
Ingredients
Scale
- 1/3 cup extra-virgin olive oil
- 1/3 cup 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 dried cranberries (original called for dried tart cherries)
- 1 1/2 pounds trimmed green beans
- 1/2 cup 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