Dill Green Beans Recipe
Ingredients
| Green beans | 1 1/2 Pound | |
| Olive oil | 1/3 Cup (16 tbs) | |
| Green onions | 1/4 Cup (16 tbs), minced | |
| Dill weed | 3 Tablespoon, minced | |
| Sugar | 2 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Dijon Mustard | 2 Tablespoon | |
| Parsley | 1 Tablespoon, chopped | |
| Cider vinegar | 1 Tablespoon | |
| Salt | 1 Pinch | |
| Pinch of coarsely ground pepper | ||
| Radishes | 1/3 Cup (16 tbs), sliced | |
| Walnuts | 1/3 Cup (16 tbs), chopped | |
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.
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.
Chef
