Today's recipe is one of my go-to recipes when I'm asked to bring a side vegetable or a salad. How about BOTH?! I can be so indecisive sometimes. I wouldn't have thought green beans to be tasty when served cold, but this dish proved me wrong. It makes a great companion for cook-out food (burgers, hot dogs, and steaks)...just in time for football season (war eagle!). Another plus, it's healthy. No ketchup or brown sugar added here but still very delicious. The honey, mustard and red wine vinegar mixed with the crunchy toasted pecans makes for a very taste-bud-satisfying bite.
Let's get started! First you'll need 1 1/2 lb. trimmed green beans. You'll want to steam them until they're tender and let cool.
Whisk together 1/4 cup olive oil, 2 tsp. honey, and 1 tsp Dijon mustard. Season with salt and black pepper.
At some point, you're going to want to toast 1/2 cup chopped pecans. If I'm not mistaken, I stuck them in the oven while I whipped up the honey-mustard dressing.
Toss the beans with the honey-mustard dressing and chopped, toasted pecans. Refrigerate for up to 8 hours (or if you're like me, stick them in the freezer for just a bit to speed up the process ;-)
Just before serving, toss with 2 Tbsp. red wine vinegar. My favorite part to scrape and get extra of are the pecans after they've soaked in the red wine vinegar and honey-mustard dressing. Delicious!
This recipe makes 8-10 servings. When I prepare it for a party, doubling the recipe always seems to make enough.
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