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Green Beans with Pecans and Raisins in a Spicy Shallot Vinaigrette

  • Author: Julie
  • Total Time: 20 mins
  • Yield: 4-6 1x


These spicy green beans make a great side dish to pork especially since they balance out the sweetness of a chutney, in this recipe. The vinaigrette is spicy and has that great hit of acidity which makes a beautiful dressing for these crisp green beans. Keep in mind the longer this vinaigrette sits, the more intense the hot peppers become, which is a great thing if you like spicy flavours.


  • 1 lb green beans
  • ¾ cup sultan raisins
  • ¾ cup roasted pecans, chopped
    Spicy Shallot Vinaigrette
  • 1 cup extra virgin olive oil
  • ½ cup red wine vinegar
  • 2 cloves garlic
  • ½ shallot
  • 1 Tbsp Dijon mustard
  • 1 jalapeno pepper
  • 2 small Thai red peppers
  • Salt and pepper to taste


  1. Make the Vinaigrette: Combine the first 7 ingredients into a blender and blend until the vinaigrette is smooth and the oil is emulsified. Add salt and pepper to taste. (Keep in mind the longer this vinaigrette sits, the more intense the hot peppers become.)
  2. Make your Green beans: Prepare a large bowl with an ice bath. Steam your green beans until they are bright green in colour (about 5-8 minutes). Carefully remove them from the steam basket and shock them in a bowl filled with an ice bath to stop the cooking process and to keep your green beans crisp. Once the beans have cooled (about 5 minutes), drain them and add them to a serving bowl.
  3. Assemble the salad: Add your green beans to a serving bowl, add about 3-4 Tablespoons of the vinaigrette and lightly toss. Add in the raisins and pecans and give the salad one final toss. Serve immediately. The green bean salad stores well in an airtight container in the refrigerator for up to 2 days.
  • Prep Time: 10 mins
  • Cook Time: 10 mins