Cooking Time
15 minutesPrep Time
15 minutesServing Size
4 servingsCrisp, vibrant green beans meet smoky bacon, toasted pecans, and a bright lemon-garlic finish in this irresistible side dish. Made with Wesson Canola Oil for a light, clean taste that lets every flavor shine, this salad brings a perfect balance of freshness and richness to your table.
Serve it warm or at room temperature for an easy, crowd-pleasing addition to any meal — from weeknight dinners to holiday feasts.
Recipe creation by @xxrlilly
CONTAINS:
dairy, nuts
Ingredients
Green Bean Salad
Green beans, trimmed 1 lb.
Bacon, chopped 4 slices.
Wesson Canola Oil 2 tbsp.
Unsalted butter 2 tbsp.
Pecans, roughly chopped 1/3 cup.
Garlic, thinly sliced 3 cloves.
Zest of 1 lemon.
Lemon juice 2 tbsp.
Parmesan cheese, grated 1/4 cup.
Flat leaf parsley, finely chopped 3 tbsp, fresh.
Salt and pepper to taste.
Method
Blanched Green Beans
Bring a large pot of water to a boil over medium-high heat.
Add green beans; cook for 2-3 minutes or until fork-tender and bright green.
Drain water and place green beans in an ice bath to stop cooking. Pat dry.
Bacon & Pecans
In a large skillet over medium heat, cook chopped bacon until crispy. This should take about 6-8 minutes.
Remove the bacon from the skillet using a slotted spoon and set aside.
Pour off excess fat, leaving about 1-2 tbsp in the skillet.
Add 1 tbsp Wesson Canola Oil and 1 tbsp butter to the skillet.
Add chopped pecans and 1 tbsp parsley. Cook for 2-3 minutes, stirring until fragrant and lightly browned.
Remove from heat and transfer to a plate.
Assembly Method
Add the remaining 1 tbsp unsalted butter and 1 tbsp Wesson Canola Oil to your skillet over medium-high heat.
Add garlic; sauté for 30 seconds until fragrant.
Add green beans, season with salt and pepper, and sauté for 3-5 minutes until the beans are slightly blistered or browned.
Add lemon juice, tossing to coat.
Return the bacon and pecans to the pan.
Sprinkle with fresh parsley and parmesan cheese to serve.
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