Categories: Beans (Long), Salad

Ingredients

• 2 lbs green beans, trimmed and cut into 2-inch lengths
• 3/4 cup pecan halves
• 2 tablespoons balsamic vinegar
• 2 tablespoons red wine vinegar
• 3/4 cup vegetable oil
• salt fresh ground black pepper

Directions

1. Bring a large pot of lightly salted water to a boil over high heat.

2. Add in the beans and cook for about 3 minutes or until crisp-tender.

3. Rinse well under cold running water and drain.

4. Spread beans out on paper towels and pat dry; let cool completely.

5. Spread pecans out on a baking sheet.

6. Place baking sheet on the center rack in a 350° oven.

7. Bake for about 10 minutes, stirring occasionally, until toasted and fragrant.

8. Let cool completely.

9. Coarsely chop 1/4 cup of the pecans and set aside.

10. Add the remaining 1/2 cup of pecans, balsamic vinegar, and red wine vinegar to the container of an electric blender.

11. With the blender running, gradually add the oil to make a smooth vinaigrette.

12. Season with salt and pepper to taste.

13. Toss the green beans with the vinaigrette in a large bowl.

14. Transfer to a serving platter or bowl; sprinkle with reserved chopped pecans.

15. Serve chilled or at room temperature.

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