Recipe: Green Bean Salad with Cranberries

Green beans with a tangy cranberry twist, a delicious side from Ruth Pretty’s make-ahead Christmas lunch menu. 

Recipe: Ruth Pretty Photo: Carolyn Robertson


100g dried cranberries
100ml orange juice, freshly squeezed and warmed
3 tablespoon white wine vinegar
2 tablespoons dijon mustard
¾ teaspoon flaky sea salt
8 tablespoons olive oil
600g green beans, trimmed


Soak cranberries for 5—10 minutes in the orange juice. Drain the cranberries, reserving 2 tablespoons liquid. Whisk together the vinegar, mustard, salt and reserved cranberry juice. Slowly drizzle in the oil, whisking until it’s emulsified.

Add the beans to a pot of lightly salted boiling for about 2 minutes until tender. Drain immediately and immerse in iced water. Drain again, add the dressing and toss to combine. Scatter the cranberries when serving. Serves 8

NZ Life and Leisure This article first appeared in NZ Life & Leisure Magazine.

You may also like...

Additional forage food recipes from In Your Backya... Additional foraging recipes from our special edition In Your Backyard: Urban Harvest.NETTLE AND PUMPKIN SOUP1 large chopped onion2 clo...
Recipe: Toasted farro salad with blistered red gra... Blister grapes on the barbecue to turn up the flavour on a summer salad. This recipe is part of our Christmas Barbecue Menu.Recipe by Anthony ...
Recipe: Forage & Ferment wild sauerkraut with... Kelli Walker felt a bubbling, burbling and babbling business was brewing inside her. The founder of Forage & Ferment demonstrates how to make ...
Recipe: Fermented beetroot Try fermenting beetroot to add to your next burger or salad rather than opening a can of the sliced stuff. In traditional Eastern European cuisine...
Discuss This Article

Send this to friend