Green Beans with Pecans and Maple Vinaigrette

I just finished cooking the green beans my cousin gave me from her garden. I still don’t know what to do with the red cabbage, carrots and snow peas that she gave me. I will spend the afternoon looking for new recipes using these vegetables. I made this green beans dish to go with the orange chicken my son requested me to make. I so love this vegetable dish. The green beans were crunchy, sweet and tangy. I could not stop eating it. Delicious! 

Green Beans with Pecans and Maple Vinaigrette

 

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

Author: Liza A

Serves: 6 servings

Ingredients

• ½ cup pecans
• Kosher salt and black pepper
• 1½ pounds green beans, trimmed
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon pure maple syrup

Instructions

1. Heat oven to 400º F. Spread the pecans on a rimmed baking sheet and bake, tossing once, until toasted, 6 to 8 minutes. Let cool, and then chop roughly.
2. Meanwhile, bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool.
3. In a large bowl, whisk together the oil, vinegar, mustard, maple syrup, ½ teaspoon salt, and ¼ teaspoon pepper. Add the green beans and pecans and toss to combine.

Notes

Recipe by: Kate Merker

3.2.2708