This German green bean salad with fresh dill is a great addition to a salad plate with different small portions of carrot, radish, and cucumber salad. Especially refreshing in summer, when fresh green beans are plentiful, make it once and serve it in several salads. Savory is often used in the cooking water for green beans, but here, dill is used to good effect in the vinaigrette itself.
- 1 pound green beans, stem ends trimmed
- 2 teaspoon red-wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup chopped, fresh dill leaves
- Salt to taste (start with 1/2 teaspoon)
- 1/4 teaspoon fresh, ground pepper
- 1 teaspoon dried onion flakes or 2 teaspoons minced fresh onion
- 1/4 cup extra-virgin olive oil
Steam the Green Beans
- Steam beans, covered, seven minutes or until crisp-tender.
- Place in ice water or run cold water over them to stop the cooking process.
- I do not recommend microwaving green beans because they shrivel.
Make the Vinaigrette
- Combine red wine vinegar, mustard, dill, salt, and pepper in a medium bowl.
- Slowly add oil, whisking to combine.
- Let stand 10 minutes.
Mix and Marinate the Green Bean Salad
- Add beans to dressing, tossing gently to coat.
- Marinate in the refrigerator for two hours and up to 3 days before serving. They are a good addition to salads. The longer they marinate, the more flavor the beans pick up from the dressing.