Beth’s Easy Breezy Green Bean Salad

1 lb green beans, steamed
1 red pepper, sliced into strips
1 zucchini or squash, sliced
1 to 2 Tbsp. olive oil
1/2 cup sliced almonds
1/2 cup dried cranberries
6 ounces reduced-fat feta or goat cheese, crumbled
Salt and pepper to taste


  1. Steam the green beans, being careful not to overcook. They should still be slightly firm, crisp. Chill in a big serving bowl.
  2. Heat the olive oil in a sautee pan turned to medium heat. Add the peppers and zucchini or squash and sautee until tender but not soggy.
  3. Add the entire contents of the sautee pan, including the olive oil used for sauteeing, to the green beans.
  4. Toss in the cranberries, almonds and cheese. Season with salt and pepper to taste.
  5. Chill 30 minutes or so before serving.