Dill Green Beans

Mirel Freylich Mirel Freylich
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Serve this as a marinated salad or warm it up as a side—the results are delicious either way. This dish is one of my mother-in-law’s classics that we keep coming back to time and again.

1h 6
Easy Vegetarian Pescatarian Gluten Free Vegan Low Carb Parve

Directions

  1. In a pot, boil water with salt. Add green beans and cook for five minutes. Pour into a strainer and run under cold water until cooled.

  2. In a bowl, whisk oil, vinegar, dill, garlic, brown sugar, mustard, and salt until smooth. Add red onion and mix.

  3. Pour mixture over green beans and marinate for at least 30 minutes.

  4. If using as a side dish, discard dressing before warming up.

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1 Comment

Leah Goldman •

what does it mean to disregard dressing if using as a side dish when would you NOT disregard the dressing

Avigael Levi Kosher.com Team •
Reply to Leah Goldman

I would guess it means to spill out the extra sauce after marinating, so if you warm this dish up on Shabbat, it's not a melachah of warming up liquid. If you're making this recipe as a salad, then the extra sauce doesn't need to be spilled out, as you're likely not warming up a salad on Shabbat.