Title: Schnittbohnensalat (Green-Bean Salad)
Categories: German Salad Vegetable
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 Dillseed
1	ts	Sugar

* Green beans should be sliced lengthwise (French Cut). ** Stock is the water that the green beans were cooked in. (Not regular stock)

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 unti l blended. Pour mixture over beans; marinate several hours before serving.

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