Thursday, June 2, 2011

Good Food Friday: Good for you too

Green Beans with Pecans and Maple Vinaigrette


  • 3/4 cup pecans (I used almonds too...what I had on hand)
  • kosher salt and black pepper
  • 2 pounds trimmed green beans
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon pure maple syrup


  1. Heat oven to 400ยบ 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.
Recipe from Real Simple

1 comment:

  1. I can't wait to make this! I keep checking in our garden everyday to see if I have any green beans, none yet, but soon I'll be able to try this yummy recipe! Thanks for sharing!