Tested till perfect Warm Green Bean Salad with Pecans
Warm Green Bean Salad with Pecans
Photography by Matthew Kimura

Warm Green Bean Salad with Pecans

Give beans a twist with a tangy dressing and a sprinkling of toasted nuts. Partially prepare ahead to save time.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 2 ratings.
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  • Portion size 4


    1 lb (500 g) green_beans, trimmed
    1/4 cup (50 mL) chopped pecans, toasted
    2 tbsp (25 mL) white_wine_vinegar
    1 tbsp (15 mL) walnut or extra-virgin olive_oil
    1 tsp (5 mL) liquid honey
    3/4 tsp (4 mL) Dijon_mustard
    1/4 tsp (1 mL) each salt and pepper
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Dressing: Whisk together vinegar, oil, honey, mustard, salt and pepper; set aside. (Dressing can be covered and refrigerated for up to 8 hours.)

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.)

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.

Additional information :

Tip: Toasting nuts freshens and intensifies flavour. Spread pecans on baking sheet and toast in 350°F (180°C) oven for about 8 minutes or until fragrant. Or toast in skillet over medium-high heat, stirring occasionally, for about 8 minutes.

Nutritional Information Per serving: about

cal 120 pro 3g total fat 9g sat. fat 1g
carb 11g fibre 3g chol 0mg sodium 158mg

% RDI:

calcium 5 iron 11 vit A 7 vit C 17
folate 16
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