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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Green Beans with Pecans and Maple Vinaigrette Recipe

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This recipe for Green Beans with Pecans and Maple Vinaigrette is from Soups On, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup pecans
Kosher salt and black pepper
1½ pounds green beans, trimmed
¼ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon pure maple syrup
Directions:
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, and then chop roughly.
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.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 Minutes

 

 

 

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