Green Beans with Pecan Vinaigrette

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These Green Beans with Pecan Vinaigrette are super easy and crazy delicious!

As you’re planning menus for your holiday gatherings, here’s another great side dish to add the the list.  My friends at Stubb’s Legendary Bar-B-Q shared this amazing recipe for Green Beans with Pecan Vinaigrette with me and I knew I had to try it.  Green beans are one of the few vegetables I can get my family to eat.  And they loved them!  Plus, we love anything with pecans, so they were just an added bonus!

We loved the savory flavor the Stubb’s Chicken Rub gave the vinaigrette.  The rub is a tasty blend of sea salt, honey, garlic and mustard, so it paired well with the beans.  This is a great example of thinking outside of the box when it comes to spices and rubs.  And it’s an easy way to make your holiday a little tastier with bold, authentic flavors from Stubb’s.

The recipe calls for you to blanch the beans.  If you need some help with that, this video might come in handy.  Other than that, this recipe is easy peasy.  You can even cook the beans up to 2 days in advance.  Talk about getting your meal prep done ahead of time!  Love that time saving tip!   Y’all enjoy!

These Green Beans with Pecan Vinaigrette are super easy and crazy delicious!

Green Beans with Pecan Vinaigrette
  • 1 pound fresh green beans trimmed and cut into 1 1/2 to 2 inch lengths
  • 1 cup shelled pecan halves
  • 1 tablespoon corn oil or vegetable oil
  • 1/4 teaspoon salt
  • Freshly ground black pepper to taste
For the Lemon Vinaigrette
  • 1/2 teaspoon Stubb’s Chicken Spice Rub
  • 3/4 teaspoon sugar
  • 1 1/2 teaspoons Dijon mustard
  • 2 tablespoons plus 1 teaspoon freshly squeezed lemon juice
  • 1/3 cup corn oil or vegetable oil
  • 3 tablespoons walnut oil or coconut oil
  1. Blanch the green beans by cooking them in a large pot of boiled salted water (about 3 quarts water and 1 teaspoon salt) just enough to take the rawness out of them, but leave them crisply tender, 2 to 3 minutes. Scoop out the beans with a slotted spoon and plunge them into a large bowl of ice water, to stop the cooking. When completely cool, drain in a colander. Chill the beans until ready to use. At this point they may be refrigerated for up to 2 days before use.
  2. Cook the pecans in a skillet over medium heat, with the corn oil and salt, stirring often, for 8 to 10 minutes; watch them carefully because they can burn quickly. When they look like they might be done soon, take them off the heat, scoop them out of the pan, and let them cool.
  3. To make the Lemon Vinaigrette, measure the chicken spice rub, sugar, salt, mustard, and lemon juice into a jar, seal with a lid and shake to dissolve the sugar. Add the oils, seal, and shake furiously until the mixture is emulsified (blended completely, without separating).
  4. Pour the beans into a serving bowl (pat them dry with paper towels if they’re damp). Toss the dressing (use only what you think you need) and the pecans. Season with salt and pepper as needed. Serve at room temperature.
This post is sponsored by my friends at Stubb’s, but the opinions herein are my own… just as always.  🙂

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