Schnittbohnensalat (Green-Bean Salad)
- 1 lb. Green Beans; French style
Boiling Salted Water
Stock; (water that green beans cook in)
- 3 T Vinegar3 T Vegetable
- 2 Onions; Med., Thinly Sliced
1/2 t Dried Dill seed
- 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.
several hours before serving.