Green Beans Salad

This Green Beans Salad has two of my favourite things, pecans and cranberries, it is so easy to make, but if you have a favourite nut or dried fruit just substitute them for mine.

Here is two great salad you can add to your menu broccoli salad, and carrot salad. I use them all the time and you can make these salads the day before.

Honey Green Beans With Pecans & Cranberries

  • 2 lbs green beans, trimmed and halved on the diagonal,
  • 2 tbsp honey,
  • 2 tbsp butter
  • 1 cup chopped pecans,
  • ½ cup dried cranberries,
  • 1 tsp grated orange zest (optional), Salt and pepper.

    Cook beans in a large pot of boiling water until tender crisp. About 4 minutes.Drain, melt butter and honey in large sauce pan over medium heat. Add beans, pecans, cranberries and orange zest, tossing to coat.Season to taste with salt and pepper. Serves 8.

    Nutritional Profile

    Green beans, boiled 1.00 cup 125.00 grams 43.75 calories

    Green beans can be stored in your refrigerator crisper for one week, do not wash them, only at the time of cooking.

    You can use green beans in any stew, soup, stir fry, casseroles and salads, to keep all the nutrients use very little water.

    when cooking: Wash under running water. Remove both ends of the beans by either snapping them off or cutting them with a knife.

    Christmas Menu

    easy cooking for a crowd home

    Top of green beans salad