Green Beans with Citrus and Pecans

By CarolineNGa

Mary Catherine and Drew Curren, Southern Living

NOVEMBER 2013

Ingredients

• 1 shallot, diced
• 3/4 cup olive oil
• 1 tablespoon orange zest
• 1/3 cup fresh orange juice
• 1/3 cup fresh lemon juice
• 1/4 cup cane syrup
• 2 pounds haricots verts (thin green beans)
• 2 oranges, sectioned
• 1/2 cup chopped toasted pecans

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

1. Whisk together first 6 ingredients. Add salt and pepper to taste.

2. Cook green beans in boiling salted water to cover, stirring occasionally, 3 to 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.

3. Pat beans dry with paper towels. Place beans and orange segments in a zip-top plastic freezer bag; add vinaigrette, and seal bag. Turn bag to coat beans and oranges. Chill 2 hours. Sprinkle with pecans before serving.