Green bean salad with dried cranberries

For the longest time, I never liked sweet stuff with savory stuff. For example, I used to never like any fruit in my salad, but now I frequently put apple, dried cranberries, with things like onions and carrots and balsamic vinaigrette.  Or, I would never have sweet chutney with a pork chop, but now I LOVE that combo.  When I was at CVS pharmacy last night, I noticed they had a few publications, one was called Diabetes Magazine.  Since my twin Biz is diabetic, I thought I would get it because it had great info, it’s something I have to watch out for, AND, they had recipes!! As I was flipping through the magazine, I definitely saw a recipe I could make.  Green bean salad with dried cranberries, pecans and red onion.  And, I actually had all the stuff to make it, which was even better!
Ingredients:  Serves 8
10 oz. fresh green beans
Sea salt
¼ cup dried cranberries
¼ cup pecans, halved
1 small red onion, sliced into rings
Dressing:
¼ cup extra virgin olive oil
1-2 TB. Balsamic vinegar
1 T. fresh lemon juice
1 tsp. Dijon mustard
Dash sugar
Salt and pepper to taste
1. Use tender green beans that are sweet enough to eat raw.  Blanch them briefly in 2 ½ quarts salted water.
2. When they are cooked through but still have crunch, drain beans and then plunge them into a bowl of ice water for 1 minute.  Drain again and spread on layered paper towels to dry.  Slice beans in half at an angle.
3. Place sliced beans in a large salad bowl.  Add the cranberries, onions and pecans.
4. Drizzle with the dressing, tossing well.  Depending on your tastes, you may not want to use all the dressing (I did) but just add a little at a time.
For each serving:  134 calories, 12 g. fat, 2 g. sat. fat.
The only bad thing:  it tastes so good, its hard to stop at one serving!!