1. Add the green beans and carrots to the boiling water. Reduce the heat. Cover and simmer for 10 to 15 minutes or until vegetables are tender but still crisp.
2. While the vegetables cook, heat the oil in a saucepan. Add the onion and cook until tender, about 5-7 minutes. Add the vinegar, dill, and pepper. Stir well.
3. Remove the green beans and carrots from the heat and drain. Transfer to a serving bowl. Pour the hot dressing over the vegetables. Toss and serve at once.
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|Serving Size: 1 Serving (187g)|
|Recipe Makes: 4|
|Calories from Fat: 2 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 29.4mg||1 %|
|Potassium 321.3mg||8 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 7.4g|
|Protein 2.1g||3 %|
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Calories per serving: 53
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