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Green Bean Salad With Toasted Pecan Vinaigrette

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“Adapted from Rick Rodgers' Celebrations 101.”

Ingredients Nutrition


  1. Bring a large pot of lightly salted water to a boil over high heat.
  2. Add in the beans and cook for about 3 minutes or until crisp-tender.
  3. Rinse well under cold running water and drain.
  4. Spread beans out on paper towels and pat dry; let cool completely.
  5. Spread pecans out on a baking sheet.
  6. Place baking sheet on the center rack in a 350° oven.
  7. Bake for about 10 minutes, stirring occasionally, until toasted and fragrant.
  8. Let cool completely.
  9. Coarsely chop 1/4 cup of the pecans and set aside.
  10. Add the remaining 1/2 cup of pecans, balsamic vinegar, and red wine vinegar to the container of an electric blender.
  11. With the blender running, gradually add the oil to make a smooth vinaigrette.
  12. Season with salt and pepper to taste.
  13. Toss the green beans with the vinaigrette in a large bowl.
  14. Transfer to a serving platter or bowl; sprinkle with reserved chopped pecans.
  15. Serve chilled or at room temperature.

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