Green bean and dried cranberry salad
Discover a delightful Green Bean and Dried Cranberry Salad recipe, featuring fresh green beans, crunchy almonds, sweet dried cranberries, and a tangy vinaigrette made with olive oil, vinegar, a hint of sugar, and garlic. A perfect balance of flavors and textures for a refreshing and healthy side dish.
Cook time 3 min
Prep time 10 min
Ingredients:
1/3 cup green beans1/2 red onion
1/2 cup dried cranberries
1/3 cup almonds
1/4 cup olive oil
1 tbsp vinegar
1 tsp sugar
2 garlic cloves
Green bean and dried cranberry salad is a delightful and nutritious dish that combines the freshness of green beans, the tangy sweetness of dried cranberries, and the crunchiness of almonds. With the added flavors of red onion, garlic, and a simple vinaigrette, this salad is perfect for any occasion, be it a light lunch or a festive dinner. It is both easy to prepare and packed with flavor, making it an excellent choice for a quick yet satisfying meal.
Instructions:
- Wash and trim the ends off the green beans.
- Bring a pot of water to a boil.
- Add the green beans and cook for 3-4 minutes until they are tender but still crisp.
- Drain and rinse under cold water to stop the cooking process.
- Set aside to cool completely.
- Peel and finely chop the red onion into small, even pieces.
- If desired, soak the chopped red onion in cold water for 5 minutes to reduce its sharpness, then drain well.
- Peel and mince the garlic cloves.
- Heat a small pan over medium heat.
- Add the almonds and toast them until they are golden brown and fragrant, stirring frequently to avoid burning (about 3-4 minutes).
- Remove from heat and let them cool.
- In a small bowl, whisk together the olive oil, vinegar, sugar, and minced garlic until well combined.
- Season with salt and pepper to taste.
- In a large mixing bowl, combine the cooled green beans, chopped red onion, dried cranberries, and toasted almonds.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Transfer the salad to a serving dish and enjoy immediately, or refrigerate for an hour to allow the flavors to meld together.
Tips:
- Blanch the green beans for a brighter color and a crisp-tender texture. To do this, boil the beans for 2-3 minutes, then immediately transfer them to an ice water bath.
- Toast the almonds lightly in a dry skillet for a few minutes to enhance their flavor and add extra crunch to the salad.
- Opt for a high-quality olive oil for the vinaigrette, as it significantly influences the overall taste of the salad.
- For a more robust flavor, let the salad sit for about 15-20 minutes after mixing to allow the flavors to meld together.
- Feel free to experiment with different types of vinegar, such as balsamic or apple cider vinegar, to suit your personal taste preferences.
This Green bean and dried cranberry salad is a perfect blend of textures and flavors, offering a nutritious and delicious option for your meal. Whether you're looking to impress guests at a dinner party or simply enjoy a wholesome dish on a regular day, this salad is sure to become a favorite. Its combination of crunchy green beans, sweet cranberries, and savory almonds, all brought together by a zesty vinaigrette, makes it a versatile and enjoyable addition to your recipe collection.
Nutrition per serving
8 ServingsCalories 70kcal
Protein 1.35g
Carbohydrates 11g
Fiber 1.54g
Sugar 8g
Fat 10g
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