Directions:
- Trim the ends (and strings, if you like) from the green beans, then snap or cut them into thirds.
- Using a steamer basket in a pan, cover and cook for 15 minutes or until crisp-tender; plunge the cooked beans into cold water to stop the cooking process, then drain and pat dry.
- Toss together the cooked green beans, sliced onion, feta, and pecans in a large bowl; cover and chill in refrigerator for at least 1 hour.
- Meanwhile, whisk together the remaining ingredients in a non-reactive bowl to make the vinaigrette; chill for 1 hour.
- Pour the vinaigrette over bean mixture, toss, and chill an additional 1 hour; toss again just before serving.
- Makes 8 servings.
- Notes: walnuts or pine nuts can be substituted for pecans, and dill may be substituted for basil if you prefer.
- Tweaked and adapted from a recipe posted at Gail's Recipe Swap.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 413.49 Kcal (1731 kJ) | ||
| Calories from fat | 349.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.86g | 60% | |
|---|---|---|---|
| Cholesterol | 12.62mg | 4% | |
| Sodium | 238.46mg | 10% | |
| Potassium | 390.68mg | 8% | |
| Total Carbs | 14.21g | 5% | |
| Sugars | 5.51g | 22% | |
| Dietary Fiber | 6.27g | 25% | |
| Protein | 7.36g | 15% | |
| Vitamin C | 14.8mg | 25% | |
| Iron | 2.2mg | 12% | |
| Calcium | 137.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 219.29 Kcal (918 kJ) | ||
| Calories from fat | 185.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.61g | 60% | |
|---|---|---|---|
| Cholesterol | 6.69mg | 4% | |
| Sodium | 126.46mg | 10% | |
| Potassium | 207.19mg | 8% | |
| Total Carbs | 7.54g | 5% | |
| Sugars | 2.92g | 22% | |
| Dietary Fiber | 3.32g | 25% | |
| Protein | 3.9g | 15% | |
| Vitamin C | 7.9mg | 25% | |
| Iron | 1.2mg | 12% | |
| Calcium | 72.8mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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