Cranberries make this side dish delightfully Christmasy. Everyone will love the crunchy walnuts, too. —Deborah Giusti, Hot Springs, Arkansas
- 3 pounds fresh green beans, trimmed
- 3/4 cup chopped walnuts
- 1/3 cup dried cranberries
- 6 tablespoons olive oil
- 6 tablespoons red wine vinegar
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Place beans in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender; drain.
- In a large bowl, combine the beans, walnuts and cranberries. In a small bowl, whisk the vinaigrette ingredients. Pour over bean mixture; toss to coat. Cover and refrigerate until chilled. Toss before serving. Yield: 12 servings.
Originally published as Green Bean and Walnut Salad in Taste of Home November 2011, p36
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