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Bohnensalat

Serves 4 to 6 Salad vegetarian, Salads

Bohnensalat

Bohnensalat is a staple at German home tables, a dish that speaks of simplicity and comfort rather than grand occasions. It's a trusted companion to hearty meals, often making its appearance during family lunches or casual dinners. Its roots are deep in everyday German cooking, where fresh green beans meet the richness of butter, or sometimes clarified butter, with a casual ease that needs no embellishment.

This salad should deliver a crisp yet tender bite from the beans, subtly tangy from the white wine vinegar and balanced by a hint of sweetness from a touch of sugar. The mustard brings a gentle warmth, while the onions add a mild sharpness. Seasoned to taste with fine sea salt and black pepper, it's a humble yet deeply satisfying dish that invites you to reach for a second helping without hesitation.

Ingredients

  • 500 ggreen beans — blanched
  • 1onion — finely diced
  • 3 tbspwhite wine vinegar
  • 4 tbspoil
  • 1 tspmustard
  • 1 tspsugar
  • to tastefine sea salt and black pepper

Method

  1. Start by washing 500 g of green beans thoroughly under cold running water. Trim the ends and cut them into bite-sized pieces, about 2.5 cm each. Bring a large pot of salted water to a boil over high heat. Once boiling, add the green beans and cook until they are bright green and tender-crisp, about 5 to 7 minutes. Drain the beans and immediately plunge them into a bowl of ice water to stop the cooking process and preserve their vibrant color. Once cooled, drain well and set aside to reach room temperature.
  2. While the beans are cooling, peel and finely chop 1 onion. In a small bowl, whisk together 3 tbsp white wine vinegar, 4 tbsp oil, 1 tsp mustard, and 1 tsp sugar until the mixture is emulsified and slightly thickened. Season the dressing with fine sea salt and black pepper to taste, ensuring the flavors are balanced and the dressing clings to the spoon.
  3. In a large mixing bowl, combine the cooled green beans and chopped onion. Pour the prepared dressing over the vegetables. Using a large spoon or salad tongs, gently toss the ingredients together, ensuring the beans and onions are evenly coated with the dressing. Be careful not to break the beans as you mix.
  4. Allow the salad to rest for about 10 minutes at room temperature. This resting period helps the flavors meld together, enhancing the overall taste of the dish. Before serving, taste the salad and adjust the seasoning with additional salt and pepper if necessary.
  5. Finish the salad by sprinkling freshly chopped herbs of your choice, such as parsley or chives, over the top. Serve the Bohnensalat at room temperature, allowing the flavors to shine through as a refreshing and flavorful side dish.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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