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Ingredients
| pecans: 2 Tbl |
| green snap beans: 12 oz (trimmed) |
| onions - red: 1 oz (thinly sliced) |
| white balsamic vinegar: 1 1/2 Tbl |
| granulated sugar: 2 1/4 tsp |
| salt: 1/4 tsp |
| blue cheese: 0.5 oz (crumbled) |
Green Bean and Toasted Pecan Salad
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
- Heat 8" skillet over medium-high heat and dry roast pecans for 2-3 minutes, or until fragrant and beginning to lightly brown, stirring frequently. This process brings out a lot of flavor.
- Set a steamer basket in a small amount of simmering water in a medium saucepan.
- Put the beans in the basket and cook, covered for 4 minutes, or until just tender crisp.
- Transfer the beans to a colander; rinse with cold water to stop the cooking, and let the beans cool to room temperature.
- Drain well and dry on paper towels.
- In a medium bowl, toss the green beans with the onion, vinegar, sugar, and salt to blend thoroughly.
- Sprinkle with the pecans and blue cheese.