Boistfort Valley Farm
Community Supported Recipe Box

Dilly Bean Salad


  • 1 pound green beans, trimmed and halved
  • 1 leek, stem cleaned and thinly sliced
  • 1 Tbsp olive oil for sautéing
  • 1 Tbsp cider vinegar
  • 2 Tbsp olive oil
  • 1 teaspoon dill seeds
  • 1/6 cup chopped fresh dill


dish: salad
season: fall

In a medium skillet, sauté the leek with the olive oil until just soft, approximately 5 minutes. Add beans and cover, letting steam until nearly tender. Remove lid and increase heat slightly to cook off any water as needed.

Blend together the vinegar, oil, dill seeds, dill, and salt and pepper to taste. Transfer the beans to a serving bowl and toss them with the dressing.