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Categories:Viewed: 52 - Published at: 9 years ago
Ingredients
- 1/2 cup chopped pecans
- 1 1/2 pounds green beans, trimmed
- 1/2 medium onion, chopped
- 1/4 cup olive oil
- Juice from 1/2 a lemon
- 1 teaspoon fresh dill
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
Method
- *Preheat oven to 350*F.
- *Place pecans on a baking pan or oven-going baking dish and toast in the oven for 5 minutes. Remove from oven and cool slightly. Set aside.
- *Place green beans in a large saucepan and add enough water to come about halfway up the green beans. Bring to boiling and cook 5 minutes, or until green beans are crisp-tender, meaning they still have some crunch to them, but are pleasantly tender. Drain beans and place in a large bowl.
- *Add the toasted pecans and chopped onions to the bowl. *In a small bowl, combine the olive oil, lemon juice, dill, salt, and pepper.
- *Drizzle the olive oil mixture over the green beans and toss to coat. Serve immediately at room temperature, or refrigerate up to a day and serve chilled.
