Sunday, February 20, 2011

Green Bean Salad with Pecans

Mr. Ommy Noms is a HUGE fan of green beans.  If green beans are on the menu, you can bet he'll order them.  I went on a quest to find a new way to put green beans on his plate and came across an interesting Ellie Krieger recipe.  I had never seen green beans in a salad before and figured it was worth a shot.  I made several changes to suit our tastes and the end result was very good.  The mister thought it was outstanding.  Figures!  :-)

Based on Ellie Krieger

1/2 pound fresh green beans, trimmed and cut into 1 inch pieces
1 shallot, finely diced
1/2 cup pecans, chopped
2 tsp olive oil
1 tsp vinegar (red wine or white)
1 tsp honey
1/2 tsp dijon mustard
Dash garlic powder
Salt and pepper to taste

1.  Bring a pot of water with a steamer basket to a boil.  Add green beans and steam for about 5 minutes.  Transfer to a bowl.  Add shallot and pecans.  Stir to combine.

2.  In a small bowl, combine oil, vinegar, honey, and mustard.  Pour over green bean mixture and toss to combine.  Season with garlic powder, salt, and pepper.  Serve warm or at room temperature.
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