Warm Green Bean Salad with Pecans
Warm Green Bean Salad with Pecans
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 120 |
| pro | 3 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 11 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 158 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 11 |
| vit A | 7 |
| vit C | 17 |
| folate | 16 |
- Portion size: 4
Give beans a twist with a tangy dressing and a sprinkling of toasted nuts. Partially prepare ahead to save time.
Ingredients
-
1 lb (500 g) green_beans, trimmed
1/4 cup (50 mL) chopped pecans, toasted
Dressing:
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
Preparation
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.
