Green Beans with Pecans and Maple Vinaigrette

These crunchy green beans are served cold. A nice change, especially on a hot summer’s day! Barb L.

Serves: 4


¾ - 1 cup pecans, chopped (Hard to avoid a little taste test when they’re done. Careful, they are hot!)

2 pounds green beans, tipped and tailed

4 Tbsp Flying Olive Lemon (bright flavor) or Butter (more mellow) Extra Virgin Olive Oil, or a combination (We like 2 Tbsp of each)

2 Tbsp Flying Olive Maple Balsamic Vinegar

1-2 tsp of honey (depending on which oils you use)

1 tsp Dijon mustard

½ tsp salt, more for cooking beans

¼ tsp freshly ground pepper



Heat the oven to 400º F. Spread the pecans on a rimmed baking sheet and bake, tossing once, until toasted, 6 to 8 minutes. Let cool, and then roughly chop.

Meanwhile, bring a large pot of water to a boil and add 1/2 Tbsp salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool. Place on paper towels and blot dry.

In a large bowl, whisk together the Flying Olive Extra Virgin Olive Oil or Combination of Choice, Flying Olive Maple Balsamic Vinegar, honey, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Add the green beans and pecans and toss to combine.

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Submitted by Barb L.