Green Beans with Pecan Vinaigrette

Boil green beans briefly in salted water, then immediately transfer them to ice water to stop cooking. Drain and chill until ready to use.

Cook pecans in a skillet with corn oil and salt, stirring often until browned. Cool completely.

Combine vinaigrette ingredients in a jar and shake vigorously. Toss green beans, pecans, and dressing (to taste) in a serving bowl, seasoning with salt and pepper as needed.

Ingredients

– pecan halves – corn oil or vegetable oil – salt –  black pepper – Stubb’s Chicken Spice Rub – sugar – Dijon mustard – freshly squeezed lemon juice – walnut oil or coconut oil

More recipes from SouthernBite.com