Schnittbohnensalat (Green-Bean Salad)
— 1 lb Green Beans; Fresh *
— Boiling Salted Water 1/4 c Stock; **
— 3 T Vinegar
— 3 T Vegetable Oil
— 2 Onions; Med., Thinly Sliced
— 1/2 t Dried Dillseed
— 1 t Sugar
* Green beans should be sliced lengthwise (French Cut).
** Stock is the water that the green beans were cooked in.
Cook beans in boiling salted water until just tender. Reserve 1/4 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.
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