Kosher salt and pepper

1 bag Save the Season green beans

2 tablespoons extra-virgin olive oil

½ cup roasted, unsalted mixed nuts, roughly chopped (I prefer slivered almonds or pecans)

¼ cup dried cranberries



Bring a large pot of water to a boil. Add 1 tablespoon salt and the green beans and cook until tender, 4 to 6 minutes.

Meanwhile, in a large bowl, combine the oil, nuts, and cranberries.

Drain the green beans and transfer them to the bowl. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat. Serve warm or at room temperature.