It's almost as easy and tastes delicious, although the use of green beans and pecans make it a bit more filling than just a simple green salad. Toast the pecans as much as a few weeks in advance and freeze. Prepare the beans for steaming that day. Steam the beans within an hour or so of serving and leave at room temperature. Dress the beans and nuts just before serving.
H eat peanut oil over medium heat.
Add pecans and salt to taste. Toast lightly, stirring constantly. W hisk lemon juice, sugar, and mustard together, then slowly drizzle in corn and walnut oil until emulsified. Add salt and pepper to taste. T rim beans and cut into 3 inch lengths.