Green Bean Summer Salad
*1/2 cup chopped pecans
*1 1/2 lbs. green beans, trimmed
*1/2 a medium onion, finely chopped
*1/4 cup olive oil
*Juice from 1/2 a lemon
*1/2 tsp. dried dill
*1 to 1 1/2 tsp. kosher salt
*1/2 tsp. black pepper
*Preheat oven to 350*F.
*Place pecans on a baking pan or oven-going baking dish and
toast in the oven for 5 minutes. Remove from oven and cool slightly.
*Place green beans in a large saucepan and add enough water to come about halfway up the green beans. Bring to boiling and cook 5 to 7 minutes, until green beans are crisp-tender. Drain beans and place in a large bowl.
*Add the toasted pecans and chopped onions to the bowl.
*In a small bowl, combine the olive oil, lemon juice, dill, salt, and pepper.
*Drizzle the olive oil mixture over the green beans and toss to coat. Serve immediately at room temperature, or refrigerate up to a day and serve chilled.