 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
This recipe is from Ambrosia . This cookbook is from Vicksburg, MS. Excellent side dish! Delicious! Ingredients:
1 cup pecans, coarsley chopped |
3/4 cup olive oil |
1/4 cup white wine vinegar |
1 tablespoon fresh rosemary, chopped |
2 -3 garlic cloves, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 lbs fresh green beans |
1 small red onion, thinly sliced |
1 (4 ounce) package feta cheese with dried basil and tomato, crumbled |
Directions:
1. Preheat oven to 350 degrees.
2. Place pecans in a single layer on a cookie sheet and toast for 5 to 8 minutes.
3. Set aside.
4. Combine oil, vinegar, rosemary, garlic, salt, and pepper in a large bowl.
5. Set aside.
6. Cut green beans into thirds and cook in boiling water until tender, about 20 minutes.
7. Drain and rinse with cold water.
8. Spread beans on paper towels to absorb excess moisture.
9. Add beans, pecans, onion, and cheese to the large bowl and toss with vinaigrette.
10. Cover and chill.
|
|