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.
Originally Submitted
4/4/2013
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