I combined these green beans with other cold weather ingredients to make a healthy side dish. The pomegranate and cranberry add both sweet and tart notes and the walnuts add a nice crunch. I tossed this in some quick lemony tahini but it would also go well with balsamic dressing. I used fresh green beans, but if you used canned, skip the boiling step. Feel free to swap out the dried fruit and nuts with whatever you currently have on hand.
YIELDS
3–4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 cups green beans
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1/2 cup red onion, diced
- 1 cup pomegranate perils
- 1/2 cup dried cranberries
- 1/2 cup walnuts
- for the dressing:
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1/2 tbsp raw honey
- 1 1/2 tbsp water
- salt & pepper to taste
Directions
1. Bring a large pot of water to a boil.
2. Add the green beans and boil for a couple minutes, until they begin to soften.
3. Remove from the stove and strain the beans in a colander. Run cold water over the beans to stop them from cooking further.
4. In a sauté pan, heat the olive oil. Add the garlic and onions and sauté for a couple minutes before adding the green beans.
5. Sauté beans for about a minute before removing from heat. Pour beans, onions, and garlic into a large mixing bowl. Add the walnuts, pomegranate, and cranberries and mix. Set aside.
6. In a small mixing bowl, make the dressing. Whisk together the tahini, lemon juice, olive oil, water, honey, and salt and pepper.
7. Pour dressing over the green beans and mix well to coat. Chill in the fridge for at least an hour before serving.
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Photo: Lauren Sacerdote
