I think my mother must have prepared this Green Bean Salad Recipe (Grüner Bohnensalat) at least a few times a month… and maybe even weekly during the summer. Come to think of it, these green beans arrived on the table at Oma’s house quite often too. Why? It’s a simple recipe that tastes good. Better yet, you can easily make adjustments depending on whether your beans are fresh or canned. Just toss the cooked beans in a simple vinaigrette with some onion… throw in a few herbs if you like… and DONE.
The recipe I wrote includes directions for cooking fresh green beans. If all you have is canned beans (either from your own garden efforts, or from the can at the grocery store), just skip the cooking part, drain the can/jar, and go right to “toss the beans with the dressing” step. The recipe goes from can to table in under 5 minutes! Perfect for those rushed nights when you need to get veggies into people, but have no time. (I’ve been known to serve the Bohnensalat recipe with take out pizza… and for the most part, my kids have learned not to argue).
And for those of you who dislike or have trouble digesting raw onion, substituting dehydrated onion adds nice flavor without that onion bite. Yes, you can even sprinkle on Onion powder instead of raw onion or dehydrated onion. Just know that if you leave it out entirely, a heavenly host of Omas will give you the look. I’m kidding (mostly), but if you don’t add onion, the flavor does change.
Choose whether you want to add chopped fresh parsley and/or dill. I say go for it, if you have it, so you get extra flavor and vitamins. (And it looks like you made an effort to be fancy).
The Green Bean Salad keeps in your refrigerator for several days if stored in an airtight container. Make a batch at the beginning of the week, and take some to lunch every day! Or add it to a Salatteller with a Green Salad, Beet Salad, and Sellariesalat (Celery Root Salad).
German Green Bean Salad Recipe – Grüner Bohnensalat Recipe
Like this Recipe? You will LOVE my Easy German Cookbook: 80 Classic Recipes Made Simple
Just in case… Here are some step-by-step Photos of German Green Bean Salad being made.
Cut the ends off of the beans, then cut the beans into 1 to 1 1/2 inch pieces
Cook the beans until soft (around 5 -6 minutes) then drain. Rinse in cool water fora bit to stop the cooking
Make the marinade in a bowl, add onions, then add the warm beans and stir to coat
Let Cool, then serve
Store the in an Airtight Container to make it last several days
I LOVE these Glass Storage Containers!
If you are like me, you have a cabinet or drawer filled with storage containers for leftovers. The problem is, finding the lids that GO with the containers is always an adventure, and the round shapes waste space. I just switched to these Glass Containers. They are airtight to keep food fresh… and glass so I can see what’s inside. Mostly I love that they are square and rectangular. They stack easily, and don’t waste refrigerator or cabinet space.