Cut the ends off of one pound of green beans and then cut them into 2 inch lengths. Drop them into boiling water and cook them uncovered for 5-7 minutes. Drain the beans and then plunge into ice water to stop the cooking.
While the green beans are cooking combine:
3 tablespoons of red wine vinegar
3 tablespoons of light olive
oil
1/2 cup low sodium chicken stock
2 teaspoons salt/black pepper to taste
Whisk the above ingredients together then add:
1 teaspoon finely chopped fresh dill
1 teaspoon finely chopped flat leaf parlsey
1/4 teaspoon dry summer savory.
Spread the green beans out on a paper towel to thoroughly dry. Place the green beans in a bowl, pour dressing over them, toss and enjoy!
Serves
4
