Green Beans With Pecans and Maple Vinaigrette

Green Beans With Pecans and Maple Vinaigrette
Con Poulos
You can make this side dish ahead of time: Toast the pecans, cook the green beans, and make the vinaigrette up to a day in advance, then combine before serving.

Get the recipe.
five_whole_stars
Click a Star to Rate This Recipe
Serves 8
preparation
15
minutes
cooking
20
minutes

Ingredients

3/4
cup
pecans
kosher salt and black pepper
2
pounds
green beans, trimmed
1/4
cup
olive oil
2
tablespoons
red wine vinegar
2
tablespoons
Dijon mustard
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.
Kate Merker
June 2010

Nutritional Information

  • Per Serving
  • Calories 169
  • 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
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments