1 1/2 lb. green beans, trimmed
2 tbsp. extra virgin olive oil
1/2 cup roasted pecans, rough chopped
1/4 cup dried cranberries
kosher salt and fresh ground pepper

Bring a large pot of water to a boil. Add 1 tablespoon salt and green beans and cook until tender, 4 to 6 minutes. Meanwhile, in a large bowl, combine oil, pecans, and cranberries. Drain the green beans well, and transfer to the bowl. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat.

Serve warm or at room temperature.

Submitted by: Karen LaValley