Green Bean Salad


  • 2 lbs. green beans
  • 2 medium red onions
  • 1 medium shallot, minced
  • 2 cloves garlic, smashed and minced
  • 1/2 large bunch fresh dill, chopped small
  • 1/2 large bunch fresh Italian parsley, minced
  • 1/2 teaspoon mustard seeds
  • 1/4 cup red wine vinegar
  • 1/3 cup extra virgin olive oil, or to taste
  • sprinkle of red pepper flakes, if desired
  • salt and pepper, to taste


  • Cook beans in boiling salted water until cooked through but not soft. Shock cold in ice water to stop cooking. Strain.
  • Mix the green beans with the sliced onions. Mix together the rest of the ingredients in a separate bowl with a whisk. Taste for correct balance of acid and oil to your liking. Pour over beans. Serve at room temperature.


  • SOURCE: Apple Charlotte