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Schnittbohnensalat (Green-Bean Salad)


1 lb. Green Beans; French style
Boiling Salted Water
1/4 c Stock; (water that green beans cook in)
3 T Vinegar
3 T Vegetable Oil
2 Onions; Med., Thinly Sliced
1/2 t Dried Dill seed
1 t Sugar


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.

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