Green-bean salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Green beans; fresh * |
| 1 | x | ;boiling salted water |
| ¼ | cup | Stock; ** |
| 3 | tablespoons | Vinegar |
| 3 | tablespoons | Vegetable oil |
| 2 | eaches | Onions; med., thinly sliced |
| ½ | teaspoon | Dried dillseed |
| 1 | teaspoon | Sugar |
Directions
* Green beans should be sliced lengthwise (French Cut). ** Stock is the water that the green beans were cooked in. (Not regular +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Cook beans in boiling salted water until just tender. Reserve ¼ cup of the cooking liquid and drain off the rest.
Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; marinate several hours before serving.
Related recipes
- Another bean salad
- Asian green bean salad
- Black bean salad
- Cold bean salad
- Fast bean salad
- Garden bean salad
- Green & gold bean salad
- Green and gold bean salad
- Green bean and filbert salad
- Green bean salad
- Green bean salad with walnut dressing
- Green-bean artichoke salad
- Italian bean salad
- Marinated green bean salad
- Mexican green bean salad
- Orange bean salad
- Summer green bean salad
- Warm green bean and walnut salad
- White bean salad
- White bean-vegetable salad