1 pound fresh green beans, trimmed and cut into 1 1/2 to 2 inch lengths
1 cup shelled pecan halves
1 tablespoon corn oil or vegetable oil
1/4 teaspoon salt
Freshly ground black pepper to taste
1/2 teaspoon Stubb’s Chicken Spice Rub
3/4 teaspoon sugar
1 1/2 teaspoons Dijon mustard
2 tablespoons plus 1 teaspoon freshly squeezed lemon juice
1/3 cup corn oil or vegetable oil
3 tablespoons walnut oil or coconut oil
Blanch the green beans by cooking them in a large pot of boiled salted water (about 3 quarts water and 1 teaspoon salt) just enough to take the rawness out of them, but leave them crisply tender, 2 to 3 minutes. Scoop out the beans with a slotted spoon and plunge them into a large bowl of ice water, to stop the cooking. When completely cool, drain in a colander. Chill the beans until ready to use. At this point they may be refrigerated for up to 2 days before use.
Cook the pecans in a skillet over medium heat, with the corn oil and salt, stirring often, for 8 to 10 minutes; watch them carefully because they can burn quickly. When they look like they might be done soon, take them off the heat, scoop them out of the pan, and let them cool.
To make the Lemon Vinaigrette, measure the chicken spice rub, sugar, salt, mustard, and lemon juice into a jar, seal with a lid and shake to dissolve the sugar. Add the oils, seal, and shake furiously until the mixture is emulsified (blended completely, without separating).
Pour the beans into a serving bowl (pat them dry with paper towels if they’re damp). Toss the dressing (use only what you think you need) and the pecans. Season with salt and pepper as needed. Serve at room temperature.