2tablespoonssunflower oil, highly recommended for authentic German flavor but can substitute olive oil (olive oil will solidify in the fridge; bring to room temp before serving)
1tablespoonsugar
1 1/2 to 2 teaspoonssea salt
a few grinds of black pepper
Instructions
Whisk together the vinaigrette and set aside. Boil the beans with the summer savory in lightly salted water just until tender but still slightly firm. Do not overcook. When the beans are done cooking, drain them and immediately pour the marinade over the hot beans and stir in the minced onions. Let them sit until cool and then put them in the fridge to chill for several hours or overnight before serving. Eat the same day or well within 24 hours while the beans are still a vibrant green.