Bring a large pot of water to a boil.
Add 1 tablespoon salt and the green beans and cook until tender, 4 to 6 minutes.
Meanwhile, in a large bowl, combine the oil, nuts, and cranberries.
Drain the green beans and transfer them to the bowl. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat.
Serve warm or at room temperature.
Stress-Less Tip: Don't bother pulling out the sauté pan. Using roasted nuts eliminates the need to toast them on the stovetop.