Rating: 3 stars
67 Ratings
  • 5 star values: 7
  • 4 star values: 9
  • 3 star values: 20
  • 2 star values: 24
  • 1 star values: 7

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Credit: Paul Sirisalee

Recipe Summary test

hands-on:
15 mins
total:
25 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375° F. Spread the pecans on a rimmed baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.

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  • Fill a large saucepan with 1 inch of water and fit with a steamer basket. Steam the green beans until tender, 6 to 8 minutes; let cool. Whisk together the oil, honey, and mustard and season with ½ teaspoon each salt and pepper. Toss the beans with the dressing and sprinkle with the toasted pecans. Refrigerate for up to 8 hours. Just before serving, toss with the vinegar.

Nutrition Facts

145 calories; fat 12g; saturated fat 1g; sodium 141mg; protein 2g; carbohydrates 9g; sugars 3g; fiber 4g; iron 1mg; calcium 38mg.
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