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Dill Green Beans

southern.chef's picture
Ingredients
  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
  Sugar 2 Tablespoon
  Lemon juice 2 Tablespoon
  Dijon mustard 2 Tablespoon
  Chopped fresh parsley 1 Tablespoon
  Cider vinegar 1 Tablespoon
  Salt 1 Pinch
  Coarsely ground pepper 1 Pinch
  Sliced radishes 1⁄3 Cup (5.33 tbs)
  Chopped walnuts 1⁄3 Cup (5.33 tbs)
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Servings: 
6

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