Green Beans With Pecans and Maple Vinaigrette
Serves 8| Hands-On Time: | Total Time:
- 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.
- 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 .
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.