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Schnittbohnensalat (Green-Bean Salad) by www.country-cooking.com
1 pound Green Beans -- Fresh *
-- Boiling Salted Water
1/4 cup Stock -- **
3 tablespoons Vinegar
3 tablespoons Vegetable Oil
2 each Onions; Med. -- Thinly Sliced
1/2 teaspoon Dried Dillseed
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.
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