Green Beans With Pecans and Maple Vinaigrette

green-beans-1
Photo by Con Poulos
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 169 calories
    • Fat 14 g
    • Sat Fat 2 g
    • Cholesterol 0 mg
    • Sodium 337 mg
    • Protein 3 g
    • Carbohydrate 11 g
    • Sugar 4 g
    • Fiber 4 g
    • Iron 1 mg
    • Calcium 46 mg

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, then roughly chop.

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.

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.

Ingredients

  1. Check 3/4 cup pecans
  2. Check kosher salt and black pepper
  3. Check 2 pounds green beans, trimmed
  4. Check 1/4 cup olive oil
  5. Check 2 tablespoons red wine vinegar
  6. Check 2 tablespoons Dijon mustard
  7. Check 1 tablespoon pure maple syrup

Directions

  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, then roughly chop.
  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.