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.