Place beans in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender; drain.
In a large bowl, combine the beans, walnuts and cranberries. In a small bowl, whisk the vinaigrette ingredients. Pour over bean mixture; toss to coat. Cover and refrigerate until chilled. Toss before serving.
Reviews
Want to try this recipe except my fiancé doesn't like walnuts. I'll have to substitute for pecans or almonds. Looks like a delicious recipe though.
Made this one time for a party. Rave reviews! Easy and tasty.