Cold Marinated Green Bean Salad
I first had this cold-marinated green bean salad in Berlin, Germany. The fresh dill and onion in the vinaigrette really brighten up the salad. I have found that this dish goes really well with potatoes.
I first had this cold-marinated green bean salad in Berlin, Germany. The fresh dill and onion in the vinaigrette really brighten up the salad. I have found that this dish goes really well with potatoes.
Ingredients
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1 pound fresh green beans, trimmed
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¼ cup chopped fresh dill
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2 tablespoons minced red onion
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2 tablespoons white wine vinegar
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1 teaspoon Dijon mustard
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½ teaspoon salt, or more to taste
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¼ teaspoon freshly ground black pepper
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¼ cup extra-virgin olive oil
Method
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Bring a pot of salted water to a boil. Add green beans; cook until crisp-tender, about 7 minutes. Drain and rinse with cold water (or submerge in a bowl of ice water) to stop the cooking process; drain. Transfer to a bowl.
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While beans are cooling, combine dill, onion, vinegar, Dijon mustard, salt, and black pepper in a medium bowl. Slowly whisk in oil to combine. Let stand for 10 minutes.
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Gently toss green beans with vinaigrette to coat. Marinate in the refrigerator before serving, 2 hours or up to 3 days.
