Green Bean casserole is a standard dish in my family. It’s a personal favorite, and I look forward to it every year. Sometimes, we can even convince the cook to make it for other occasions throughout the year.
For this holiday season, however, I was looking for a way to mix up the menu a little bit and offer something a little lighter. This Green Bean, Cranberry and Nut Salad is perfect.
GREEN BEAN, CRANBERRY AND NUT SALAD
Ingredients
1 cup canned or frozen green beans OR 1 cup fresh green beans trimmed and cut into 4-inch pieces
2 teaspoons canola or olive oil
2 tablespoons dried cranberries or ½ cup fresh or frozen cranberries
2 tablespoons chopped nuts (walnuts, pecans or almonds)
½ tablespoon honey
Lemon pepper, dill or seasoning of your choice
Directions
■ Prepare green beans. Drain and rinse canned green beans. If using frozen or fresh, wash and cook until crisp-tender and drain.
■ Heat oil in a saucepan. Add cranberries and nuts. Cook, stirring often.
■ Once cranberries are softened, stir in green beans and seasoning. Cook until beans are heated through.
■ Put it all together, add honey and stir well. Serve beans hot.
■ Note: I didn’t measure the seasoning. I just sprinkled it lightly from the jar. If the completed dish needs more, add it when you add the honey.
Thanks to West Virginia Extension for this recipe!
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