Warm Green Bean Salad with Pecans

By Bostoncook

Canadian Living Test Kitchen

Ingredients

• DRESSING:
• 1 lb green beans, trimmed
• 1/4 cup chopped pecans, toasted
• 2 tbsp white wine vinegar
• 1 tbsp walnut oil, or olive oil
• 1 tsp honey
• 3/4 tsp Dijon mustard
• 1/4 tsp salt and pepper

Details

Servings 4

Preparation

Step 1

1. DRESSING: Whisk together vinegar, oil, honey, mustard, salt and pepper; set aside. (Dressing can be covered and refrigerated for up to 8 hours.)

2. In large saucepan of lightly salted boiling water, cook beans for 5 to 8 minutes or until tender-crisp; drain well. (Beans can be prepared to this point, chilled in cold water and drained well; wrap in towel and refrigerate for up to 8 hours.)

3. In saucepan over medium-low heat, toss beans with dressing; cook for about 8 minutes or until warm. Transfer to serving plates; sprinkle with pecans.

Notes: I really liked these, David not so much. I thought they had a great flavor to them. Used regular olive oil.