Title: Green Bean Salad
Categories: Salad Vegetable German
Yield: 4 Servings
| 1 | lb | Green Beans, Fresh * |
| | | Boiling Salted Water |
| 1/4 | c | Stock ** |
| 3 | tb | Vinegar |
| 3 | tb | Vegetable Oil |
| 2 | md | Onions, Thinly Sliced |
| 1/2 | ts | Dried Dill Seed |
| 1 | ts | Sugar |
* Green beans should be sliced lengthwise (French Cut). ** Stock is the
water that the green beans were cooked in. (Not regular water).
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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.