Ingredients
1 1/2
cups water
2
cups whole fresh green beans
2
tablespoons chopped fresh dill weed
1/4
cup thinly sliced onion
1/3
cup white wine vinegar
2
teaspoons canola or soybean oil
1/2
teaspoon sugar
2
cloves garlic, sliced
1/8
teaspoon crushed red pepper flakes
Preparation
In 2-quart saucepan, heat water to boiling. Add beans. Cover and cook about 3 minutes or until bright green but still crisp; drain.
In medium bowl, toss beans, dill weed and onion.
In 1-quart saucepan, mix vinegar, oil, sugar, garlic and red pepper flakes. Heat to boiling; reduce heat. Simmer uncovered 2 minutes, stirring occasionally. Pour over green beans; mix well.
Cover and refrigerate 20 minutes or until serving.
