Imagine a side dish that's not just a boring vegetable accompaniment, but a flavor-packed culinary adventure that transports you straight to the heart of Germany! Bohnensalat is more than just a green bean salad - it's a vibrant, tangy explosion of taste that will make your taste buds dance with delight. With its crisp green beans, sharp red onions, and a perfectly balanced vinaigrette, this traditional German recipe is about to become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: German
Serves: 4 servings
Ingredients
- 1 pound green beans, trimmed
- 1/2 red onion, thinly sliced
- 1/4 cup vinegar (white or apple cider)
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing the green beans. Trim the ends off each bean and rinse them under cold water to remove any dirt or debris.
- In a large pot, bring salted water to a boil. Once boiling, add the trimmed green beans and cook for about 5-7 minutes, or until they are bright green and tender-crisp. You want them to maintain a slight crunch.
- While the green beans are cooking, prepare an ice bath by filling a large bowl with ice and cold water. This will help stop the cooking process and keep the beans vibrant in color.
- Once the green beans are cooked, immediately transfer them to the ice bath using a slotted spoon or a strainer. Let them cool for about 5 minutes, then drain and set aside.
- In a medium bowl, combine the thinly sliced red onion, vinegar, and olive oil. Whisk together until well combined, creating a simple vinaigrette.
- In a large mixing bowl, add the cooled green beans. Pour the vinaigrette over the beans and gently toss to coat all the beans evenly.
- Season the salad with salt and pepper to taste. Adjust the seasoning as needed, keeping in mind that the flavors will develop as the salad sits.
- Cover the bowl with plastic wrap or a lid and let the salad marinate in the refrigerator for at least 10 minutes before serving. This allows the flavors to meld beautifully.
- Before serving, give the salad a final toss and garnish with freshly chopped parsley for a pop of color and flavor.
- Serve the Bohnensalat chilled or at room temperature as a refreshing side dish to complement your meal.
Tips
- Bean Perfection: Always use fresh, crisp green beans and don't overcook them. The key is achieving that perfect tender-crisp texture.
- Ice Bath Magic: The ice bath is crucial! It stops the cooking process and helps maintain the beans' bright green color and crisp texture.
- Marination is Key: Let the salad sit in the refrigerator for at least 10 minutes before serving. This allows the flavors to meld and intensify.
- Vinegar Variation: Feel free to experiment with different vinegars like white wine vinegar or balsamic for unique flavor profiles.
- Fresh is Best: Always use fresh parsley for garnishing to add a bright, fresh finish to the salad.
- Serving Tip: This salad can be served chilled or at room temperature, making it incredibly versatile for any meal or occasion.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 3g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
