Snappy Cranberry Pecan Green Bean Salad

1 lb fresh green beans
1/4 cup dried cranberries (sweetened or not)
1/4 cup pecans, chopped
2 green onions, chopped
2 Tbsp balsamic vinegar
1 fresh lemon, juiced
1 tsp Dijon mustard
salt and pepper to taste

Trim and cut green beans in half on the diagonal into similar sizes.  Bring a large pot of well salted water to a boil, prepare an ice bath in a bowl.  When water comes to a boil, drop in the beans and let boil for 1 or 2 minutes, then drain and put beans in the ice bath to stop the cooking process.

When the beans are cold, drain and dump out onto a paper towel covered wire cooling rack.

Mix up the dressing while waiting for the beans to dry.

In a small bowl, whisk together the balsamic vinegar, lemon juice, mustard, salt, and pepper.

In a large salad bowl, put the drained beans, cranberries, pecans, and onions, drizzle on the dressing and toss to combine well.

Serve immediately.

Will serve 2 to 4, and may be easily doubled.