Green Bean Summer Salad

• 1/2 cup chopped pecans
• 1 1/2 pounds green beans, trimmed
• 1/2 medium onion, chopped
• 1/4 cup olive oil
• Juice from 1/2 a lemon
• 1 teaspoon fresh dill
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper

1. *Preheat oven to 350*F.
2. *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. Set aside.
3. *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 minutes, or until green beans are crisp-tender, meaning they still have some crunch to them, but are pleasantly tender. Drain beans and place in a large bowl.
4. *Add the toasted pecans and chopped onions to the bowl.rn*In a small bowl, combine the olive oil, lemon juice, dill, salt, and pepper.
5. *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.

pecans, green beans, onion, olive oil, fresh dill, kosher salt, black pepper

Taken from food52.com/recipes/4703-green-bean-summer-salad (may not work)