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Green-bean Saladsalads, vegetables, german 1 lb green beans; fresh * 1 single ; boiling salted water 1/4 cup stock; ** 3 tablespoon vinegar 3 tablespoon vegetable oil 2 each onions; med., thinly sliced 1/2 teaspoon dried dillseed 1 teaspoon sugar * Green beans should be sliced lengthwise (French Cut). ** Stock is the water that the green beans were cooked in. (Not regular +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Cook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; marinate several hours before serving.
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