My mother must have prepared this German 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 adjust 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, skip the cooking part, drain the can/jar, and go right to the “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; for the most part, my kids have learned not to argue).
For those who dislike or have trouble digesting raw onion, substituting dehydrated onion adds a nice flavor without that onion bite. Yes, you can even sprinkle on Onion powder instead of raw 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.
You can choose whether to add chopped fresh parsley and/or dill. Go for it if you have it, as it will add extra flavor and vitamins. And it will look 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

German Green Bean Salad Recipe
Ingredients
- 1 pound Green Beans
- 1 Tbl. salt for cooking water
- 3 Tbl. Oil vegetable oil or olive oil
- 3 Tbl. White Wine or Red Wine Vinegar
- 1/2 cup Diced Onion alternatively, 2 Tbl. Dehydrated Onion
- 1 tsp Salt
- 1 tsp. Pepper
- Optional- 2 teaspoons of chopped herbs Parsley, Dill
Instructions
- Trim the ends of the washed green beans, and cut into pieces 1 to 1 1/2 inches long.
- Place the green bean pieces into a medium large saucepan, add water until the beans are covered by 1inch of water. Add a tablespoon of Salt.
- Bring the water to a boil, then reduce to simmer. Cook until the beans are soft. (5 - 7 minutes)
While the beans are cooking:
- In a mixing bowl, combine the Oil, Vinegar, Salt, Pepper, and diced Onion (or dehydrated onion). Stir to bring it together.
- When the beans are soft, drain them, rinse for 30 seconds in cold water, then add them to the dressing in the mixing bowl.
- Stir to coat the beans
- Place in the the refrigerator until cooled. Stir every now and then to insure that the beans are properly coated.
- Taste and correct salt and pepper before serving.
Notes
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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.
My Oma made a salad like this with green beans, yellow beans, and garbanzo beans. Lecker!
I love how flexible these recipes are. You can adjust to whatever you like.
I use red onion in this salad and, for a less acidic nite, balsamic vinegar. Just a hint sweeter but just as good.
good idea!
I haven’t made green bean salad in a long time. I will make some for this evening. The recipe sure is simple enough. Thank you for reminding me of this salad. Have a great day and stay safe and healthy.
Add a tsp of sugar t mellow the dressing.
I also add a little Savory ( Bohnenkraut ) and Maggi
good idea!
My mom and my Oma and my tante makes the best green beans salad just like the picture so delicious .