This recipe was shared on Healthy 2 Day Wednesdays, Allergy-Free Wednesdays, Monday Mania, Fight Back Friday, Lunchbox Love, Pennywise Platter, Full Plate Thursday, Gluten-Free Wednesdays, Real Food Wednesday, Whole Food Wednesdays, Frugal Days, Sustainable Ways, Totally Tasty Tuesdays, Hearth and Soul Hop, Slightly Indulgent Tuesday, Fat Tuesday and Barn Hop.
Thanksgiving is fast approaching and green beans will make their righteous appearance at most tables next week. And for good reason: green beans are a powerhouse of nutrition. They are high in Vitamins C and K and are a good source of Vitamin A. They even contain a small amount of Omega 3 fatty acids from alpha-linolenic-acid (ALA).
This dish includes ample amounts of pecans which contain more antioxidants than any other tree nut. Pecans are an excellent source of Vitamin E and rich in B Vitamins. Mandarin oranges and onions offer a good dose of immune boosting Vitamin C. Onions also contain chromium which helps control blood glucose levels.
I liked this dish, but my children are always my true taste testers. My one year old gobbled up these green beans, so I hope your family will too!
2 pounds fresh green beans (trimmed)
1 cup pecans
1/2 of an onion, diced
3/4 cup mandarin oranges
2 tsp. Dijon mustard (certified gluten free)
1 Tbsp. raw honey
1/4 tsp. sea salt
Boil the beans in a large pot for 20 minutes or until slightly tender. Drain the water and place beans in a large bowl.
Add the onion, oranges, mustard, honey and salt to a Vitamix or blender. Blend on high for 1 minute and then pour the mixture over the beans. Sprinkle the pecans over the beans. Toss everything together with a large spoon.