This fruit and pecan green bean salad recipe is a great side dish. Simply start with a base of green beans, then add in your favorite fruits and some chopped pecans. The dressing will make all come together.
Bring a large pot of well salted water to a boil, prepare an ice bath in a bowl.
When water comes to a boil, drop in the beans and let boil for 1 or 2 minutes, then drain and put beans in the ice bath to stop the cooking process.
When the beans are cold, drain and dump out onto a paper towel covered wire cooling rack.
Mix up the dressing while waiting for the beans to dry.
In a small bowl, whisk together the balsamic vinegar, lemon juice, mustard, salt, and pepper.
In a large salad bowl, put the drained beans, cranberries, pecans, and onions, drizzle on the dressing and toss to combine well.
Will serve 2 as appetizer or 4 as side dish, and may be easily doubled.
If you don't have it or you don't like it, substitute fennel for 2-3 green onions, chopped.
This recipe is also a way to use leftover green beans from other meal.
For a holiday salad, cut the green beans on the diagonal for better presentation. And substitute the orange for 1/4 cup dried cranberries. The flavors of the cranberries, pecans, and dressing come together to create a festive and flavorful dish that is sure to please guests
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