Green Bean Salad Name: Nathalie Alcantara Base: Fort Eustis Recipe: 1 lb. fresh green beans, french cut Boiling salted water 1/4 cup stock (reserved from boiling green beans) 3 tablespoons vinegar 3 tablespoons vegetable oil 2 medium onions, thinly sliced 1/2 teaspoon dried dill seed 1 teaspoon sugar Cook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; marinate several hours before serving.