I grow dill weed in my garden every year. I love it with just about anything: in tuna salad, with eggs, sprinkled over steamed carrots...yum. It's a delicate, pretty plant, but I have to keep a watchful eye on it in my hot climate. It dries out fast, and it tries to go to seed a lot faster than I want it to.
But it's worth it, especially in recipes like this one, which is a perfect salad for a hot day.
If you don't grow dill in your garden, no worries. It's easy to substitute dried for fresh.
Green Bean Salad with Dill and Mustard
2 lbs fresh green beans, trimmed, cut into pieces, and boiled until tender-crisp OR a 32 ounce bag frozen green beans, defrosted
1/4 cup diced red onion
2 T fresh minced dill weed OR 2 t. dried dill weed
2 T olive oil
1 1/2 T dijon mustard
1 T red wine vinegar
1 T balsamic vinegar
1 t sugar
salt and pepper to taste
Cool beans, if cooked.
Place beans in a bowl with dill and onions.
Whisk together remaining ingredients and toss with salad. Refrigerate to let flavors mingle.
Set salad out before serving; it tastes best when it's closer to room temperature.