Candied pecans and crumbled bacon give this classic side an exceptional sweet and salty crunch. Toss with a bold mustard and garlic vinaigrette just before serving. Photo credit: Julie Gransee from Lovely Little Kitchen.
Cook beans in boiling water in large uncovered saucepan on medium-high heat 5 to 6 minutes or until tender-crisp. Drain immediately and rinse with cold water. Let drain until dry or pat dry with paper towels before tossing with Vinaigrette. Set aside.
Cook bacon in large skillet on medium heat until crisp. Remove bacon. Crumble and set aside. Remove all but 1 tablespoon drippings from skillet.
Stir vinegar, mustard, honey, garlic salt and pepper into skillet with a whisk until smooth. Cook and stir on medium heat until mixture is slightly thickened. Remove from heat.
Stir bacon into vinaigrette in skillet. Add beans and pecans; toss to coat well. Serve immediately or at room temperature.
Test Kitchen Tip: Candied pecans can be purchased in the produce or baking sections of the grocery store. Or, to make your own candied pecans, prepare our Spiced Pecans.
Make Ahead: The green beans and vinaigrette can be prepared separately a day ahead. Do not toss together. Cover and refrigerate beans and vinaigrette separately. Remove from refrigerator. Let come to room temperature. Stir vinaigrette and toss with beans and candied pecans just before serving.