Bohnensalat (German Green Bean Salad)

Kimberly Killebrew

This fresh Bohnensalat is simple to make and is the perfect side dish for virtually everything!

5 from 1 vote

Prep Time 10

Cook Time 5

Total Time 15

Course Salad, Side Dish

Cuisine German

Servings

Calories 116 kcal

1 pound fresh green beans , washed, drained, ends trimmed; you can either leave the beans whole or cut them into bite-sized pieces
2 sprigs summer savory or 1/4 teaspoon dried summer savory (highly recommended for authentic German flavor but can substitute other herbs of choice, e.g. dill, parsley, oregano, thyme)
1/3 cup finely diced yellow onion
For the Vinaigrette:
3 tablespoons white vinegar
2 tablespoons sunflower oil , highly recommended for authentic German flavor but can substitute olive oil (olive oil will solidify in the fridge; bring to room temp before serving)
1 tablespoon sugar
1 1/2 to 2 teaspoons sea salt
a few grinds of black pepper

Whisk together the vinaigrette and set aside.
Boil the beans with the summer savory in lightly salted water just until tender but still slightly firm. Do not overcook. When the beans are done cooking, drain them and immediately pour the marinade over the hot beans and stir in the minced onions. Let them sit until cool and then put them in the fridge to chill for several hours or overnight before serving.
Eat the same day or well within 24 hours while the beans are still a vibrant green.

Keyword Bohnensalat, German Green Bean Salad

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