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Every year, we love to find new ways to add something to the Thanksgiving table. Every family has their favorites, and it’s our goal to help you find yours. This simple and inexpensive Green Beans and Pecan Salad is an excellent option for anyone who doesn’t have a lot of time or doesn’t want to spend their entire holiday in the kitchen.
You may think you have to default to store-bought sides or desserts if you don’t want to spend a fortune, but this dish is just one of many Thanksgiving recipes we offer that are easy, affordable and fun to make.
Thanksgiving Side Dishes
The Green Beans and Pecan Salad recipe is simple but sophisticated; the pecans complement many of the other
Although they may not have been served at the first Thanksgiving in 1621, green beans have been a staple at American dinner tables for decades. The mysterious green bean casserole has been served during the holidays with little explanation of its origins, and if you’re ready to make a change from the traditional without breaking away from comfort, this Green Beans and Pecan Salad
Vegetarian Thanksgiving Recipes
The turkey is the star of Thanksgiving, and many vegetarians dread having to attend a family dinner where they know they can’t eat much of the food being served. While there may be plenty of turkey to go around, you can fix up a wide range of delicious, satisfying vegetarian-friendly Thanksgiving dishes that will be just as mouth-watering as a juicy drumstick.
Our Green Beans and Pecan Salad recipe is loaded with texture and taste. The crisp crunch of the green beans and nuts perfectly complement the lemon vinaigrette dressing. You may wish to put the dressing on the side so your guests can flavor their salad to taste; this will also prevent the beans and nuts from soaking up too much dressing and becoming soggy.
In addition to this recipe, you may also want to look at some of these easy recipes for a vegetarian Thanksgiving:
- Veggie-Topped Potatoes
- Baked Ziti
- Fresh Asparagus and Avocado Salad
- Pumpkin Nut Bread
- Cheese and Tomato Fondue
This healthy Thanksgiving recipe is just one way you can add some unexpected flavor to the table this year. In addition to pecans, you may want to also toss in some dried cranberries or basil to enhance the essence of the green beans.Print
For the pecans:
- 2 Tablespoons vegetable oil
- 2 cups shelled pecan halves.
For the Lemon Vinaigrette:
- ½ cup lemon juice, freshly squeezed (2 to 3 whole lemons)
- 1½ teaspoons sugar
- 1½ teaspoons Dijon mustard
- 1 cup corn oil
- ⅓ cup walnut oil
- Salt and pepper to taste.
- 2 pounds green beans
- Heat vegetable oil over medium heat.
- Add pecans and salt to taste.
- Toast lightly, stirring constantly. (Nuts cook quickly, be careful not to burn them).
- Whisk lemon juice, sugar, and mustard together, then slowly drizzle in corn and walnut oil until emulsified.
- Add salt and pepper to taste. (Or use a hand-blender to make the whole thing go quicker and emulsify better).
- Trim beans and cut into 3 inch lengths.
- Place in a microwavable serving bowl and cover with plastic wrap, leaving a slight space for steam to escape.
- Steam until crisply tender 2-4 minutes. (You may also use a regular steamer.)
- Rinse with water to arrest the cooking process.
- Drain thoroughly.
- Lightly coat the beans with the dressing, adding only as much dressing as you need, and toss in the nuts. Adjust the salt and pepper. Serve at room temperature.