Green Beans And Pecans Tossed With A Tart Cherry Vinaigrette is a sweet and savory side dish that can be prepared in under thirty minutes. The recipe is as delicious as it is easy and goes well with most main courses. I believe your guests, especially your vegan and vegetarian family members and friends, will really enjoy these green beans.
Pecans are my favorite nut and add nice texture and flavor to this dish but can be substituted with other nuts such as walnuts, hazelnuts or even pine nuts. If you can’t find the sweet tart dried cherries, the green beans are equally good made with dried cranberries…I’ve prepared the recipe both ways and love it.
Green Beans With Pecans And A Tart Cherry Vinaigrette
Serves 4 – 6, adjust the recipe accordingly.
- 1/4 c. Sherry wine vinegar
- 1/2 c. extra virgin olive oil
- 1/2 shallot, minced (about 2 Tbsp.)
- 1/2 tsp. Dijon mustard
- 1 Tbsp. chopped fresh mint
- 1 tsp. sugar
- 1/2 tsp. salt, or to taste
- 1/4 tsp. black pepper
- 1/4 c. or more, dried tart cherries
Whisk the first eight ingredients together in a small bowl. Mix in dried cherries, set aside for at least 30 minutes. Taste and adjust seasoning, if necessary. (The vinaigrette can be made a day ahead, covered and refrigerated. Before using, bring it to room temperature and whisk).
- 1 lb. small green beans (haricots verts, if available), stems trimmed off
- vinaigrette to taste
- 1/4 c. or more pecans, toasted and broken into large pieces
Fill a large bowl with ice and water and set aside. Bring a large pot of lightly salted water (enough water to cover the beans) to a boil. Add the green beans and cook until tender crisp, about 3 to 5 minutes, depending on their size. Drain in a colander and immediately put in the bowl of ice water. When cool, drain well and put on a towel lined baking sheet. Pat dry so that the dressing will cling to the beans. (The recipe can be prepared up to this point one a day in advance. Wrap the beans in paper towels and place in a resealable plastic bag and refrigerate. Let the green beans come to room temperature before tossing with the other ingredients and serving).
Place the green beans in a large bowl and gradually pour in enough vinaigrette to coat, then toss. You may not need all of the vinaigrette, if not, spoon out any remaining cherries and add to the beans. Taste for additional seasoning, if necessary. Add the toasted pecans and give one final toss. Transfer to a platter and serve. (The recipe can be prepared 2 hours in advance and kept at room temperature.)
I love the green beans and toasted pecans tossed with the delicious cherry vinaigrette. This colorful dish with its flavorful combination of sweet, savory and crunchy tastes is special enough to serve during the holidays but is easy enough to serve at a weeknight meal.
Besides the green beans being a great side dish, they can be served as part of a salad. Top sturdy greens, such as romaine, with the green bean recipe then sprinkle on goat or blue cheese crumbles for protein to create a simple, light and delicious lunch. If you would like a more filling main course salad for your evening meal, you could add another vegetable such as colorful golden beets and sliced chicken or turkey. I do hope you give the green bean recipe a try and let me know how you liked it.