Bring a large pot of salted water to a rolling boil over high heat. Add the fresh green beans and cook for 3-5 minutes until tender-crisp. Drain and rinse under cold water.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Add the drained green beans to the skillet, tossing gently to coat in the garlic butter. Sauté for approximately 1 minute until heated through.

Stir in toasted walnuts and dried cranberries, add lemon juice, and season with salt. Sauté for another 1-2 minutes.

Remove from heat, sprinkle feta cheese and lemon zest over the mixture, and gently toss until evenly distributed.