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German Green Bean Salad with Dill

Erica Schwarz
Servings 6


  • 1 lb frozen cut green beans thawed
  • 1/4 c finely diced onion
  • 1 t whole grain Dijon mustard
  • 2 T fresh dill chopped
  • 2 T red wine vinegar
  • 1/4 c extra virgin olive oil
  • good pinch kosher salt
  • pinch fresh cracked pepper
  • pinch crushed red pepper flakes


  • In a medium bowl, whisk together all ingredients except the green beans. Toss in the green beans and refrigerate overnight. Allow to come to room temperature before serving. Serves 6.