| How To Cook: |
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1. Snip off and discard the ends from the green beans and remove any strings. Cut the beans lengthwise.
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2. Put the beans and water in a covered casserole and cook for 10 to 12 minutes in the microwave oven, until tender. Drain.
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3. Mix the salad oil, vinegar, parsley, salt, and pepper. Pour over the beans and mix well. Cover and refrigerate, stirring from time-to-time.
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4. When ready to serve, drain the beans and save the marinade. Seed the green pepper and cut into thin strips. Add to the beans.
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5. Blend the blue cheese, sour cream and enough of the marinade to thin to the desired consistency. Stir in the dill weed. Pour over the salad before serving.
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TIP:
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Cook the beans until they are just barely tender, as there will be enough residual cooking to finish tenderizing them. For a nice color contrast, stir in 2 tablespoons diced pimiento.
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