Schnittbohnensalat (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.