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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
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.
1 pound fresh green beans
1/2 cup oil
1/2 cup vinegar
2 teaspoons Pereg Dill
2 cubes Gefen Frozen Garlic
2 teaspoons brown sugar
1 teaspoon Gefen Mustard
1/2 teaspoon salt
wedge of red onion, sliced thinly
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.
In a bowl, whisk oil, vinegar, dill, garlic, brown sugar, mustard, and salt until smooth. Add red onion and mix.
Pour mixture over green beans and marinate for at least 30 minutes.
If using as a side dish, discard dressing before warming up.
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what does it mean to disregard dressing if using as a side dish when would you NOT disregard the dressing
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.