Festive Green Bean & Lentil Salad with Date Vinaigrette

In my humble opinion, all green beans should be eaten cold and crunchy and this green bean salad is living proof – it has minimal prep as we’re using canned lentils which work just perfectly, so no need to cook them from scratch (unless you want to). Then tying the whole thing together with plenty of herbs, toasted pecans, sweet cranberries, feta and a gorgeous date vinaigrette I could literally eat by the spoon it’s THAT good. This is a festive salad that you can easily prep in advance, leaving just the dressing to the last minute.