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Green Bean and Toasted Pecan Salad

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“Also with Blue Cheese from the American Heart Association's Low-Fat, Low-Cholesterol Cookbook, 2004. Refreshing break from the usual lettuce or slaw salads. 1 Serving equals 1 Weight Watcher point! This serves 4.”

Ingredients Nutrition


  1. Heat 8" skillet over medium-high heat and dry roast pecans for 2-3 minutes, or until fragrant and beginning to lightly brown, stirring frequently. This process brings out a lot of flavor.
  2. Set a steamer basket in a small amount of simmering water in a medium saucepan.
  3. Put the beans in the basket and cook, covered for 4 minutes, or until just tender crisp.
  4. Transfer the beans to a colander; rinse with cold water to stop the cooking, and let the beans cool to room temperature.
  5. Drain well and dry on paper towels.
  6. In a medium bowl, toss the green beans with the onion, vinegar, sugar, and salt to blend thoroughly.
  7. Sprinkle with the pecans and blue cheese.

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