- Pinch kosher salt
- 1 ½ lbs green beans, trimmed
- 2 Tbs extra-virgin olive oil
- ½ cup roasted, unsalted mixed nuts, roughly chopped
- ¼ cup dried cranberries
Bring a large pot of water to a boil. Add pinch of salt and the green beans and cook until tender, 6-8 minutes.
Meanwhile, in a large bowl, combine the oil, nuts, and cranberries.
Drain the green beans and transfer them to the bowl.
Add additional pinch of salt and toss to coat.
Serve warm or at room temperature.
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