desertjean
Well-known member
Green-Bean Salad
Servings: 6
1 pound green beans, fresh, french cut
3 tablespoons vinegar
4 tablespoons vegetable oil
1 medium red onion, thinly sliced
1 teaspoon fresh dill
1 teaspoon sugar
Cook beans in boiling salted water until crisp-tender, about 2 minutes. Reserve 1/4 cup of the cooking liquid and immediately drain and then immerse beans in ice water to chill. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; cover and chill 2 hours or overnight.
Servings: 6
1 pound green beans, fresh, french cut
3 tablespoons vinegar
4 tablespoons vegetable oil
1 medium red onion, thinly sliced
1 teaspoon fresh dill
1 teaspoon sugar
Cook beans in boiling salted water until crisp-tender, about 2 minutes. Reserve 1/4 cup of the cooking liquid and immediately drain and then immerse beans in ice water to chill. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; cover and chill 2 hours or overnight.