Green Bean Salad with Pecans

Green Bean Salad with Pecans

Most people typically eat green beans out of a can, yet they taste bland and lack nutrition.  Here is a quick recipe for a green bean salad that is fresh, tastes amazing, and still holds nutritional value. It has a more crunchy texture compared to the mushy green beans you may be used to but I enjoy that more since you can tell it’s fresh.  I actually made this one during Thanksgiving this year and it’s a family favorite. You can also serve it as a side dish along with another delicious salad.

Green Bean Salad with Pecans

-2 cups of fresh green beans (preferably the thinner ones)

-2-3 cloves of garlic minced or chopped finely

-3 scallions/green onions chopped

-1/2 cup chopped parsley

-1/2 cup chopped pecans

-balsamic vinegar

-olive oil



1. Wash and cut the ends off of the green beans. Using a pot and steamer basket, bring water to a boil and add in the green beans.

2. Mix them often and allow them to steam until the green color becomes very vibrant (The key is to not fully cook the green beans and allow them to still have a crunchy texture, cook only slightly. You will notice the change in color.) (If you allow them to cook they will turn dark green and mushy)

3. Once you see them turn a bright vibrant green let them steam for another minute while still mixing them.

4. Take off of the stove immediately and submerge in ice water to stop them from cooking.

5. Drain them and add in the garlic, scallions, parsley, and pecans. Mix well.

6. Slowly add in the olive oil, balsamic vinegar then add in salt and pepper (amounts vary depending on the flavor you like).

7. Mix together for the final time and serve.


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