Four Bean Salad

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Kosher salt and freshly ground black pepper

2 pounds green beans, trimmed

1/3 cup olive oil 

2 tablespoons honey 

2 tablespoons yellow mustard 

2 tablespoons apple cider vinegar 

2 cloves garlic, grated or minced 

2 cups cooked baby lima beans, canned or frozen 

One 15-ounce can kidney beans, rinsed and drained 

One 15-ounce can white beans, such as cannellini or great northern beans, rinsed and drained 

1/2 cup sliced almonds 

1/4 cup dried cranberries 

4 scallions, thinly sliced 

2 tablespoons chopped fresh cilantro