Charred Green Beans with Blueberries, Pecans and Buttermilk Dressing
When you’re tired of your go-to spring salad recipe, try our Charred Green Beans with Blueberries, Pecans and Buttermilk Dressing for a bright and flavorful side dish fit for any occasion.
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Recipe Created By: Nick Castro
Featured In: Florida Farm & Family
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Recipe Created By: Nick Castro
Featured In: Florida Farm & Family
Ingredients
- ¼ cup pecans, roughly chopped
- 2 tablespoons plus 1 teaspoon olive oil, divided
- ½ teaspoon plus 1 pinch salt, divided
- ⅛ teaspoon plus 1 pinch pepper, divided
- 1 pound green beans, trimmed and halved
- ½ cup blueberries
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
Buttermilk Dressing:
- ⅓ cup whole buttermilk
- 2 tablespoons sour cream
- 1 tablespoon lemon juice
- ½ clove garlic, minced
- 1 teaspoon fresh dill, chopped
- ⅛ teaspoon salt
Instructions
- Preheat a cast-iron skillet over medium heat.
- In a small bowl, combine the pecans, 1 teaspoon of olive oil, and a pinch of salt and pepper. Transfer mixture to the preheated skillet and toast for about 5 minutes, stirring frequently. Remove pecans from the skillet, set aside and increase heat to medium-high.
- In a medium bowl, combine the green beans with the remaining 2 tablespoons olive oil, ½ teaspoon salt and ⅛ teaspoon pepper. Cook green beans in the skillet for about 5 minutes, or until lightly charred. Set aside to cool.
- In a small bowl, prepare the dressing by whisking together the buttermilk, sour cream, lemon juice, garlic, dill and salt.
- In a large bowl, combine the green beans with the blueberries and pecans. Drizzle with buttermilk dressing and lemon juice, then sprinkle fresh dill over the top. Serve immediately.
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