Categories: Vegetables- Beans

Ingredients

• 1/3 cup pecan pieces
• kosher salt
• 1 1/2 lbs. green beans, trimmed
• 2 to 3 Tbsp. olive oil
• 2 Tbsp. champagne vinegar
• 1 Tbsp. maple syrup
• Ground black pepper
• 2 Tbsp. dried cranberries

Directions

1. Toast nuts in a dry skillet over medium heat, stirring almost constantly, until nuts are fragrant and very lightly colored. Remove to a plate and let cool.
2. Bring a large pot of salted water to a boil. Add the green beans and cook 2 to 4 minutes for crisp-tender, or to desired doneness. Drain well.
3. In a large bowl, whisk together the olive oil, vinegar, mustard, maple syrup and black pepper to taste. Add beans and toss gently to coat. Sprinkle with nuts and cranberries. Serve warm or at room temperature.

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