Green Beans, Toasted Pecans, and Blue Cheese

Total Time
Prep 10 mins
Cook 5 mins

Great side dish from Gourmet magazine.

Ingredients Nutrition


  1. In a large bowl whisk together mustard, vinegar, shallot, and 1/2 tablespoon oil to make dressing.
  2. In a small heavy skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot but not smoking and saute pecans with salt to taste, stirring frequently, until a shade darker, about 1 minute.
  3. Transfer nuts to paper towels to drain and cool.
  4. Coarsely chop nuts.
  5. Have ready a bowl of ice and cold water.
  6. In a large saucepan of boiling salted water blanch beans until just tender, about 3 minutes, and drain in a colander.
  7. Transfer beans to ice water, stirring until just cool.
  8. Drain beans well and add to dressing.
  9. Crumble blue cheese over beans and gently toss with half of nuts and salt and pepper to taste.
  10. Serve beans at room temperature topped with remaining nuts.


Most Helpful

I tried this both ways, hot and at room temp. I preferred it hot, with the blue cheese slighltly melting over the green beans. I did not chill the green beans. Excellent green bean dish! Thanks for sharing. Made for your win in Football tag!

breezermom January 29, 2014

Really delicious green bean dish. I used champagne vinegar, left the pecans in halves, and did not chill the beans. The overall result was a fantastic combination of flavors - a real keeper!

Maito August 30, 2013

This is a delicious salad! I love the flavors of the dressing with the toasted pecans and blue cheese ~ I wasn't sure I'd like beans that were not hot, but I do! Made for Summer Photo Tag, June 2012.

Kerfuffle-Upon-Wincle June 17, 2012

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