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Green Bean Salad Recipe

Suzanne Goin party; Oct'12; Dinner with friends; FS=Robyn Valarik; PS=Scott Horne



  • 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.
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.

Green Bean Salad Recipe
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