Green Beans with Cranberries & Walnuts

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/3 cup Cranberries, dried
  • 1 1/2 lbs Green beans
  • 1 Shallot, small

• Condiments

  • 1 tsp Dijon mustard

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Sherry vinegar

• Nuts & Seeds

  • 3/4 cup Walnuts, toasted

Found on skinnyms.com

Description

Ingredients

• 1-1/2 pounds green beans, trimmed
• 1 tablespoon sherry vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• Freshly ground black pepper, to taste
• 3/4 cup toasted walnuts, chopped
• 1/3 cup dried cranberries
• 1 small shallot, thinly sliced

Directions

• Blanch the green beans in a large pot of boiling salted water until tender-crisp, 2-3 minutes.
• Remove the green beans from the boiling water, place in a bowl of water with ice cubes for a few minutes to stop the cooking, and then drain and dry well.
• Whisk together the vinegar and Dijon mustard in a small bowl. Stir in the salt and pepper.
• Add the cool green beans to a large bowl and toss in the walnuts, cranberries and shallots and drizzle in the vinaigrette. Place on a platter or serving dish.