This salad is chock-full of holiday goodness, with crunchy pecans, tart cranberries, and blanched green beans, bringing flavor and texture to the table. And since you can serve it at room temperature, there is no need to worry about the precious refrigerator space. This Thanksgiving, ditch the tired green bean casserole and mix things up with this delicious green bean salad.
Author: SideChef Everyday
, trimmed, washed
, toasted, roughly chopped
Shredded Italian Blend Cheese
Freshly Ground Black Pepper
Fill a medium-sized pot with water then add
Salt (1/2 tsp)
and bring water to a boil.
Green Beans (4 cups)
to the water when it comes to a boil and cook for 4-5 minutes, or just until the beans are almost done but still slightly crisp.
Drain immediately into a colander placed in the sink and rinse with very cold water. Let beans drain in the colander for a few minutes.
Lay out a paper towel, spread out the beans, put another paper towel over the top, and blot dry until the beans are as dry as you can get them.
When the beans are dry, put them into a large mixing bowl and toss with
Italian Dressing (1/4 cup)
. (At this point the beans can marinate on the counter for several hours until you’re ready to serve the salad.)
Pecans (1/2 cup)
Dried Cranberries (1/2 cup)
Shredded Italian Blend Cheese (1/4 cup)
together and season to taste with more
Freshly Ground Black Pepper (to taste)
Nutrition Per Serving
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