Menu Enter a recipe name, ingredient, keyword...

Green Beans with Pecans & Maple Vinaigrette


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 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.

You'll also love

Review this recipe

Devilish Sesame Chicken with Green Beans and Scallion Rice Garlic Green Beans