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Green Beans with Pecans & Maple Vinaigrette


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  • 3/4 c. pecans
  • Kosher salt and black pepper
  • 2 lbs. green beans, trimmed
  • 1/4 c. olive oil
  • 2 T. red wine vinegar
  • 2 T. Dijon mustard
  • 1 T. pure maple syrup


Servings 8
Preparation time 15mins
Cooking time 20mins


Step 1

Heat oven to 400. 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 T salt. Ad the green beans and cook until just tender, 4-5 minutes. Drain and run under cold water to cool.

In a large bowl, whisk together the oil, vinegar, mustard, maple syrup, 1/2 t. salt and 1/4 t. pepper. Ad the green beans and pecans and toss to combine.

Make ahead tip: Toast the pecans and 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.


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