Green Beans with Citrus and Pecans

Southern Living
Green Beans with Citrus and PecansRecipe
Photo: Jody Horton; Styling: Heather Chadduck Hillegas


A citrus vinaigrette adds fresh zing to crisp-tender green beans.
Makes 6 to 8 servings


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1 shallot, diced
3/4 cup olive oil
1 tablespoon orange zest
1/3 cup fresh orange juice
1/3 cup fresh lemon juice
1/4 cup cane syrup
2 pounds haricots verts (thin green beans)
2 oranges, sectioned
1/2 cup chopped toasted pecans


Hands-on: 20 Minutes
Total: 2 Hours, 20 Minutes

1. Whisk together first 6 ingredients. Add salt and pepper to taste.

2. Cook green beans in boiling salted water to cover, stirring occasionally, 3 to 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.

3. Pat beans dry with paper towels. Place beans and orange segments in a zip-top plastic freezer bag; add vinaigrette, and seal bag. Turn bag to coat beans and oranges. Chill 2 hours. Sprinkle with pecans before serving.

Created date

October 2013