The Food Factor: Green Bean, Cranberry and Nut Salad
Video by Jonathan Parrish
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
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
- 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 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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