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Schnittbohnensalat (Green-Bean Salad)

ethnic, salads, vegetables

1 lb green beans; fresh *
1/4 cup stock; **
3 tablespoon vegetable oil
1/2 teaspoon dried dillseed
1 single ; boiling salted water
3 tablespoon vinegar
2 each onions; med., thinly sliced
1 teaspoon sugar

* 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 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.

Yield: 4 servings

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