Green Beans With Pecans and Maple Vinaigrette

Con Poulos

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Serves 8| Hands-On Time: 15m | Total Time: 20m

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

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.

By Kate Merker, June 2010

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 169

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

What does this mean? See Nutrition 101.

Canvas shopping bag filled with vegetables on table

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Quick Tip

Make-ahead tip: Toast the pecans, cook the green beans, and make the vinaigrette up to a day in advance. Store the pecans at room temperature and refrigerate the beans and vinaigrette separately.