Beans go with an incredible number of herbs.

Dill is a classic. But also try tarragon, thyme, and rosemary.

In each case, along with the garlic I would add a red chili.

make a dressing...
a clove of crushed garlic,
1 Tablespoon brown sugar
1/4 tsp salt
1/4 cup rice vinegar
1/3 cup Extra virgin olive oil
2 T finely chopped red onion
2 teaspoons mixed fresh herbs ( dill week, oregano, rosemary, tarragon, thyme....pick 3.
Wash and stem and tail a pound of small fresh green beans . Bring about 1 1/2 qts water to a boil and dump in the beans. Leave for 3 minures, drain and plunge the beans into a bowl of ice water to stop the cooking. Drain.
Toss with the dressing and chill for 2 hours. Serve with a topping of sieved hard cooked egg and crumbled bacon.
Linda C

GREEN BEAN SALAD WITH DILL & ROQUEFORT (serves 8-10)
Dressing:
1 cup vegetable oil
1'4 cup white vinegar
3 TBL lemon juice
1/2 TBL cracked black pepper
1 TBL dried dillweed
14 tsp paprika
1/2 tsp dry mustard
1 clove garlic, minced

2 lbs whole green beands, trimmed
1 tsp seasoned salt
1 clove garlic, minced
1 slice onion
1/2 lb bacon, cooked & crumbled
1 bunch green onions, chopped
4 oz Roquefort cheese
1/4 cup mayonnaise
2 TBL sour cream

Combine dressing ingredients & shake well. Refrigerate dressing.
Bring a large b\pot of water to a boil. Add green beans, seasoned salt, garlic & onion slice. Reduce heat. Cook until tender. Drain & cool.
Toss beans w/bacon, green onions, Roquefort, 1/4 cup of the dressing, mayonnaise & sour cream. Chill well before serving.~~Food for Thought

GREEN BEANS IN DILL SAUCE (serves 8)
1 1/2 lbs fresh green beans, rinsed, dried, stem ends removed
2 TBL sugar
1/3 cup cider vinegar
2/3 cup olive oil
3/4 cup thinly sliced green onions, tops included
3 TBL chopped parsley
3 TBL minced fresh dill or 1 1/2 tsp dried
1/2 cup coarsely chopped walnuts
Salt & pepper
Dill sprigs for garnish

Place 2 TBL sugar in a heavy medium saucepan. At the same time, bring 2 cups water to a boil in another saucepan. Turn the heat on to high in the pan with the sugar. Watch carefully & when the sugar just begins to melt & bubble, place the beans in the pan, then immediately pour the boiling water over the vegetables. Work w/caution to avoid being scalded. Cover the pan & cook until tender, about 3-5 minutes. Drain & run cool water over the beans to stop the cooking. Drain again thoroughly.
Blend the vinegar & oil into an emulsion by pouring the vinegar into a processor or blender, then adding oil in a slow thin stream. Whirl the emulsion for 1 minute; stir in the green onions, parsley, dill & walnuts. Toss the mixture w/the beans while they are still warm; season w/salt & pepper to taste. Chill for a few hours. Bring the beans to room temperature & garnish w/springs of dill before serving.~~California Treasure

CREOLE GREEN BEANS

1 pound green beans
2 & 1/4 cups water
3/4 cup white vinegar
2 Tlb sugar
1 Tlb crushed mustard seeds
4-5 cloves garlic, sliced thin
2-3 bay leaves
1 & 1/2 tsp salt
1 & 1/2 tsp Tabasco or other hot sauce

In a saucepan, mix the water, vinegar, sugar, mustard seeds, garlic, bay leaves, salt & Tabasco

Bring to a boil, then reduce heat, covr and simmer for about 5 minutes.

Add the beans, cover and simmer for another 10 minutes or so until tender/crisp
Place the beans in a shallow dish and cover them with the mixture.
Cover with plastic wrap and refrigerate over night.

These are served cold.

NOTE: I sometimes add slivers of Parmesan cheese to the finished dish before serving, but you can garnish with whatever you like.

These all look SO good! Thanks so much!

Last evening I made Linda's Marinated GB recipe to serve with cold salmon. YUMMMMM!! Thanks! It's a keeper!

Lindac, if I used frozen green beans, how long would I cook them for your recipe. Still 3 minutes? Thanks!