Green Beans with Toasted Walnuts and Dried Cranberries
Recipe Type: Side Dish
Prep Time: 
Cook Time: 
Total Time: 
Serves: 8
Green Beans Tossed with Toasted Nuts and Dried Fruit make for a festive side dish!
  • ⅓ cup extra-virgin olive oil
  • ⅓ cup minced shallots
  • 3 tbsp plus 2 tsp white balsamic vinegar (original called for Sherry wine vinegar)
  • 2 tbsp chopped fresh mint
  • 1½ tsp coarse kosher salt
  • 1 tsp sugar
  • ½ tsp black pepper
  • ⅓ cup dried cranberries (original called for dried tart cherries)
  • 1½ pounds trimmed green beans
  • ½ cup walnuts, toasted & chopped
  1. 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.)
  2. 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.)
  3. Toss green beans with dressing and toasted walnuts. Serve at room temperature (Note--can be made 2 hours ahead of time).
adapted from Bon Appetit November 2010
Recipe by Honest Cooking at