AI-generated image
Grüner Bohnensalat
Green bean salad
Grüner Bohnensalat: German green bean salad with onion, summer savory and vinegar
In German kitchens from Swabia to Westphalia, green bean salad comes out in high summer when beans are cheap and plentiful, as a side to fried eggs, potato salad or grilled food, and it travels well to picnics. The beans are cooked until just tender, then dressed warm with vinegar, oil, onion and Bohnenkraut (summer savory), the peppery herb Germans always pair with beans. Many cooks add bacon; this version is vegan. A portion gives about 3 g of protein, so it is a side; add a handful of white beans to make it more filling. The most common mistake is undercooking the beans so they squeak: German bean salad is meant to be tender, not crisp, so cook until a bean bends without snapping. Chef's tip: dress the beans while they are still warm and let them sit for 30 minutes; they absorb the vinegar and taste far better than freshly dressed.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅛ lb green beanstopped and cut in half
- 1 tbsp saltfor the cooking water
- 1 tbsp summer savoryfresh leaves, or 1 tsp dried
- 1 onionfinely chopped
For the dressing
- 3 tbsp white wine vinegar
- 3 tbsp sunflower oil
- 1 tsp sugar
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp parsley (optional)chopped, optional
Shop this recipe on Amazon
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Bring a large pan of water to the boil with 1 tbsp salt and 1 tbsp summer savory. Add 1 ⅛ lb green beans and cook until a bean bends easily without snapping, 8–10 minutes.
9 minStep 2: Meanwhile, whisk 3 tbsp white wine vinegar, 3 tbsp sunflower oil, 1 tsp sugar, ½ tsp salt and ¼ tsp black pepper together and stir in 1 onion.
Step 3: Drain the beans well and, while still warm, toss them in the dressing.
Step 4: Leave for at least 30 minutes at room temperature, tossing once or twice. Scatter 1 tbsp parsley over before serving. It keeps for 2 days in the fridge.
Nutrition per serving
- Calories
- 120 kcal
- Protein
- 3 g
- Carbs
- 10 g
- Fat
- 8 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does grüner Bohnensalat take?
- About 20 minutes in total: 10 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of white wine vinegar?
- Cider vinegar or rice vinegar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Mix capsicum peanut salad
A crunchy salad of red, yellow and green peppers with roasted peanuts, cucumber, carrots and celery, dressed with lemon, dill, mint and celery leaves. Just before serving, olive oil mixed with sesame seeds is poured over the top. It's colourful, filling and full of protein.
Pepper, beans and fruit salad
A big, bright salad of red, green and yellow peppers, boiled peanuts, sweet corn, grapes, apple and coconut, tossed in a sweet-sour passion fruit and mint dressing. It is very popular at big parties: it looks festive, keeps its crunch and is easy to double. Serve it on a bed of crisp lettuce.
All-way potato salad
Warm new potatoes boiled in their skins and tossed in one of three dressings: creamy parsley sour cream, a tangy basil vinaigrette, or a fresh 'greeny' dressing of cottage cheese and herbs. Each dressing is enough for 500 g of potatoes, so make one, or make all three for a party. Serve the salad chilled on a bed of lettuce with a spoonful of single cream on top.