German Green Bean Salad (Bohnensalat)
Servings: 4
Serve Green beans in a whole new way as a simple salad with chopped onions, and tossed in a tangy vinaigrette. Yum!
Pin Recipe
Print Recipe
US Customary - Metric
Ingredients
Vegetables:
- 2 lbs green string beans
- 1 cup yellow onion (½ onion, finely chopped)
Marinade/Dressing:
- ⅓ cup white distilled vinegar (I used Heinz brand)
- 2 tablespoon Herb Vinegar (I used German Kräuter Essig, but can be substituted with white balsamic vinegar)
- 2 tablespoon sugar
- 1 ½ teaspoon sea salt
- ½ teaspoon pepper
- ½ teaspoon dried savory, or dried marjoram (Savory is called Bohnenkraut in German)
- ¼ cup sunflower oil (or any other neutral vegetable oil like canola etc.)
Instructions
- 1. Wash and cut your beans into half or about 2-inch pieces.2. Bring a large pot with water and some salt to a boil over medium/high heat. Add the beans and cook for about 10-15 minutes, or until the beans have softened. 3. Meanwhile make the dressing: In a small bowl combine the vinegar with the sugar, salt, pepper, and the savory. Lastly, drizzle in the oil and whisk to combine. 4. Drain the bean water and add the beans to a large salad bowl. Chop the onions finely. Then, add the onions over the beans, and pour the dressing over the still-hot beans. Mix them up really well. Cover the bowl with a plastic wrap, and let the bowl sit at room temperature until cooled. Then cool in the refrigerator overnight for best results. Enjoy with some crusty warm sourdough bread and butter, or as a side dish with your dinner or grilled meats.
Video
Nutrition
Calories: 239kcal | Carbohydrates: 26g | Protein: 5g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Sodium: 891mg | Potassium: 541mg | Fiber: 7g | Sugar: 17g | Vitamin A: 1567IU | Vitamin C: 30mg | Calcium: 98mg | Iron: 3mg
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram and/ or Facebook. Tag @helloani.blog and hashtag it #helloani. I'd love to see your creations!