Green Beans with Pecans and Maple Vinaigrette

Green Beans with Pecans and Maple VinaigretteRecipe

Photo: Con Poulos; Styling: Jeffrey W. Miller

Pair this nutty-sweet green bean side dish with creamy mashed potatoes and the protein of your choice for an easy yet impressive weeknight dinner.

Serves 8

Cost per Serving:



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3/4 cup pecans
Salt and pepper
2 pounds green beans, trimmed
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon pure maple syrup


Hands-on: 15 Minutes
Total: 20 Minutes

1. Heat oven to 400°F. Spread pecans on a rimmed baking sheet and bake, tossing once, until toasted, 6 to 8 minutes. Let cool, then roughly chop.

2. Bring a large pot of water to a boil and add 2 1/4 tsp. salt. Add green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool.

3. In a large bowl, whisk together oil, vinegar, mustard, maple syrup, 1/2 tsp. salt and 1/4 tsp. pepper. Add green beans and pecans; toss to combine. Serve at room temperature or cold.

Created date

June 2015

Nutritional Information

Calories 171
Fat 14 g
Satfat 2 g
Protein 3 g
Carbohydrate 12 g
Fiber 4 g
Cholesterol 0.0 mg
Sodium 243 mg