Green Bean Salad With Toasted Pecan Vinaigrette |
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Prep Time: 30 Minutes Cook Time: 13 Minutes |
Ready In: 43 Minutes Servings: 12 |
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Adapted from Rick Rodgers' Celebrations 101. Ingredients:
2 lbs green beans, trimmed and cut into 2-inch lengths |
3/4 cup pecan halves |
2 tablespoons balsamic vinegar |
2 tablespoons red wine vinegar |
3/4 cup vegetable oil |
salt |
fresh ground black pepper |
Directions:
1. Bring a large pot of lightly salted water to a boil over high heat.
2. Add in the beans and cook for about 3 minutes or until crisp-tender.
3. Rinse well under cold running water and drain.
4. Spread beans out on paper towels and pat dry; let cool completely.
5. Spread pecans out on a baking sheet.
6. Place baking sheet on the center rack in a 350° oven.
7. Bake for about 10 minutes, stirring occasionally, until toasted and fragrant.
8. Let cool completely.
9. Coarsely chop 1/4 cup of the pecans and set aside.
10. Add the remaining 1/2 cup of pecans, balsamic vinegar, and red wine vinegar to the container of an electric blender.
11. With the blender running, gradually add the oil to make a smooth vinaigrette.
12. Season with salt and pepper to taste.
13. Toss the green beans with the vinaigrette in a large bowl.
14. Transfer to a serving platter or bowl; sprinkle with reserved chopped pecans.
15. Serve chilled or at room temperature.
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