German Green Bean Salad

 4 cans of cut green beans or 2 lbs fresh green beans

1 1/2 Tbsp white wine vinegar

1/2 Tbsp balsamic vinegar

3 Tbsp vegetable oil

2 Tbsp sour cream

3 Tbsp onions, very finely diced

3 stems fresh savory or oregano

1 tsp salt

pepper

1 tsp sugar

If you use fresh green beans, wash the beans, cut off both ends and cut them into small pieces.  Bring a saucepan with water to a boil and cook the beans for about 12-15  minutes.  Remove the beans from the stove and drain them in a colander under running cold water.  If you use canned beans, drain them in a colander.

For the dressing:  Mix oil, vinegar, and sour cream together.  Now add salt, pepper, and sugar to it and mix well. Wash the fresh savory or oregano and pick the leaves from the stem.  (Do not use the stem) Dice the onion in a food chopper and add the onions and savory to the dressing and spread it evenly over the beans.  Mix thoroughly.  I find that using salad hands works best.  Let the salad sit for a while in the refrigerator before serving.