2 cups of chicken broth
¼ cup of cider vinegar
¼ cup olive oil
½ cup of lemon juice
1 medium clove of garlic, finely minced
4 teaspoons Dijon mustard

for the salad

12 cups of green beans (six 15oz cans, drained)
1½ teaspoons dried dill
3 Tablespoons sugar
3 hard boiled eggs, chopped
½ teaspoon minced garlic (½ a medium clove)
¼ cup chopped parsley
¾ cups chopped pimento or red pepper

Combine all the remaining ingredients, and toss with dressing. Cover and chill.