Green Bean and Toasted Pecan Salad

• 2 tablespoons pecan pieces
• 12 ounces fresh green beans, trimmed
• 12-1 ounce red onion, thinly sliced
• 1 12 tablespoons white balsamic vinegar
• 2 14 teaspoons sugar
• 14 teaspoon salt
• 12 ounce blue cheese, crumbled

1. Heat 8" skillet over medium-high heat and dry roast pecans for 2-3 minutes, or until fragrant and beginning to lightly brown, stirring frequently.
2. This process brings out a lot of flavor.
3. Set a steamer basket in a small amount of simmering water in a medium saucepan.
4. Put the beans in the basket and cook, covered for 4 minutes, or until just tender crisp.
5. Transfer the beans to a colander; rinse with cold water to stop the cooking, and let the beans cool to room temperature.
6. Drain well and dry on paper towels.
7. In a medium bowl, toss the green beans with the onion, vinegar, sugar, and salt to blend thoroughly.
8. Sprinkle with the pecans and blue cheese.

pecan, green beans, red onion, white balsamic vinegar, sugar, salt, blue cheese

Taken from www.food.com/recipe/green-bean-and-toasted-pecan-salad-130156 (may not work)