Dill Green Beans
|Fresh green beans||1 1⁄2 Pound|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Minced green onions||1⁄4 Cup (4 tbs)|
|Minced dill weed/1 tablespoon dried whole dill weed||3 Tablespoon|
|Lemon juice||2 Tablespoon|
|Dijon mustard||2 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
|Cider vinegar||1 Tablespoon|
|Coarsely ground pepper||1 Pinch|
|Sliced radishes||1⁄3 Cup (5.33 tbs)|
|Chopped walnuts||1⁄3 Cup (5.33 tbs)|
Remove strings from green beans, and wash thoroughly.
Cut beans into 1 1/2-inch pieces.
Cook green beans, covered, in a small amount of boiling water 10 minutes or until crisp-tender.
Drain beans, and set aside to cool.
Combine oil, green onions, dillweed, sugar, lemon juice, mustard, parsley, vinegar, salt, and pepper in a jar, cover tightly, and shake vigorously.
Pour over green beans; toss well.
Cover and refrigerate 8 hours.
Stir in radishes and walnuts before serving.