Dilly Green Beans

  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Servings: 4
  • About This Recipe

    “Cholesterol-free, low sodium, healthy green veggies.”


  • 2tablespoonsolive oil
  • 8ounces white balsamic vinegar or 8ounceswhite wine vinegar
  • 1teaspoonsugar
  • 2tablespoonsminced fresh dill or 1 1/2-2teaspoonsdried dill weed
  • 1lbgreen beans, trimmed and rinsed
  • slivered almonds, to garnish( to garnish)
  • Directions

  • In a mixing bowl, whisk together the oil, vinegar, sugar and dill.
  • Set aside.
  • Steam the beans, or parboil them, only until they are crisp-tender, approximately three minutes, depending on size of beans.
  • Drain thoroughly.
  • Add the beans to the dressing.
  • Toss and stir to thoroughly coat the beans.
  • Add salt and pepper to taste, and then let the beans come to room temperature, stirring occasionally.
  • Garnish with almonds and serve immediately, or refrigerate until needed.
  • Reviews

  • “What a nice, light, side veggie. I used frozen beans and cut the recipe in half, and it still turned out great.”

  • “These went very nicely with Erin’s meatloaf for supper. thanks Miller for a good one! I used white wine vinegar and canned, rinsed and well drained, whole green beans, no fresh around right now.”

  • “I served this at my vegan dinner party, and it was a big hit.I used the white wine vinegar, and I may have used too much since it seemed very vinegary to me.But my guests commented that it went perfectly alongside “Taste of Morocco”, another recipe I found here.”

  • “Nice change from plain old green beans. Pickled dill beans are a fave of mine. This is different from those in a great way. Less vinegar taste and you can cook the beans as al dente as you like them, in my case very. This was a great dish both room temp and cold. Thanks for sharing it! PS I love spicy things and I think I will add some red pepper flakes next time!”

  • “I used nice skinny haricots, and fresh dill from the garden–skipped the almonds.I think drssing the beans while they are hot and then letting them macerate till room temp is what maks this work.”