Green Bean Dill Salad
1 1/4 lb. green beans
1/4 cup reduced-sodium chicken or vegetable broth
2 Tbsp. fresh lemon juice
1 Tbsp. Dijon mustard
1/4 tsp. salt
1/8 tsp.fresh ground black pepper
1 small red onion
1/2 cupr canned sliced water chestnuts, drained
1/4 cup snipped fresh dill
1. Cook green beans in a large pot of boiling water 4 minutes
until crisp tender.Drain, rinse under cold water and drain again.
2. In a large serving bowl whisk broth, lemon juice, mustard
salt and pepper.
3. Add green beans, onion, water chestnuts and dill. Toss well
and serve.
No need to chill. If you do chill, beans will lose some of their
fresh green color.
|
