Green Bean Salad With Toasted Pecan Vinaigrette

1. 1

   Bring a large pot of lightly salted water to a boil over high heat.

2. 2

   Add in the beans and cook for about 3 minutes or until crisp-tender.

3. 3

   Rinse well under cold running water and drain.

4. 4

   Spread beans out on paper towels and pat dry; let cool completely.

5. 5

   Spread pecans out on a baking sheet.

6. 6

   Place baking sheet on the center rack in a 350 oven.

7. 7

   Bake for about 10 minutes, stirring occasionally, until toasted and fragrant.

8. 8

   Let cool completely.

9. 9

   Coarsely chop 1/4 cup of the pecans and set aside.

10. 10

    Add the remaining 1/2 cup of pecans, balsamic vinegar, and red wine vinegar to the container of an electric blender.

11. 11

    With the blender running, gradually add the oil to make a smooth vinaigrette.

12. 12

    Season with salt and pepper to taste.

13. 13

    Toss the green beans with the vinaigrette in a large bowl.

14. 14

    Transfer to a serving platter or bowl; sprinkle with reserved chopped pecans.

15. 15

    Serve chilled or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.