AI-generated image
Steirischer Käferbohnensalat
Steirischer Käferbohnensalat: Styrian runner bean salad with red onion and pumpkin seed oil
In the hills of south-east Styria, fat purple-speckled runner beans called Käferbohnen, 'beetle beans', are dried every autumn and turned into this simple salad. It is a fixture of the Buschenschank, the farm wine taverns where you sit outdoors with a board of bread, cheese and spreads. The beans are soft and creamy, the red onion and cider vinegar sharp, and the dark green pumpkin seed oil gives a deep, toasty, nutty flavour. A common mistake is dressing cold beans straight from the fridge; dress them lukewarm so they soak up the vinegar. Chef's tip: add the pumpkin seed oil last and do not heat it; it turns bitter when warm.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: If the 1 ⅛ lb cooked runner beans or large butter beans are cold, warm them in a little of their liquid or hot water for 2 minutes, then drain well. They should be just warm, not hot.
3 minStep 2: Whisk 3 tbsp cider vinegar, 2 tbsp warm water, ¾ tsp salt and ¼ tsp black pepper in a bowl until the salt dissolves. Add the 1 red onion and leave for 5 minutes so it softens and turns pink.
5 minStep 3: Fold the beans into the onion and dressing gently so they stay whole. Leave for 5 minutes; they will drink up the vinegar.
5 minStep 4: Taste and add more salt or vinegar if needed. Spoon onto plates, drizzle over the 3 tbsp pumpkin seed oil in dark green streaks and scatter with 2 tbsp chives.
2 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 9 g
- Carbs
- 24 g
- Fat
- 11 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does steirischer Käferbohnensalat take?
- About 15 minutes in total.
- 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.
- What can I use instead of cooked runner beans or large butter beans?
- Cannellini or haricot beans, same amount.
- What can I use instead of red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
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.
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.
Greek village salad
A true Greek salad has no lettuce: just ripe tomatoes, crunchy cucumber, sharp onion and olives, dressed with good olive oil and dried oregano, with a whole slab of feta on top. Salt the tomatoes first and they'll make their own dressing.
Greek