📝 About This Recipe
This traditional German Bohnensalat is a masterclass in balancing the earthy crunch of fresh garden beans with a bright, tangy vinaigrette. Originating from the heart of German home cooking, this dish features tender-crisp blanched beans tossed with savory summer savory (Bohnenkraut) and sweet red onions. It is the quintessential summer side dish, offering a refreshing contrast to hearty roasts or grilled meats while embodying the rustic elegance of 'Gemüse & Beilagen'.
🥗 Ingredients
The Beans
- 1.5 lbs Fresh Green Beans (trimmed and ends removed)
- 1 tablespoon Salt (for the blanching water)
- 2 cups Ice Cubes (for the ice bath)
The Vinaigrette
- 4 tablespoons White Wine Vinegar (high quality)
- 5 tablespoons Neutral Oil (such as sunflower or grapeseed oil)
- 1 teaspoon Granulated Sugar (to balance the acidity)
- 1 teaspoon Dijon Mustard (helps emulsify the dressing)
- 2 tablespoons Vegetable Broth (cold; adds depth of flavor)
- 1/2 teaspoon Fine Sea Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Aromatics & Herbs
- 1 small Red Onion (very finely diced)
- 2 tablespoons Fresh Summer Savory (Bohnenkraut) (finely chopped; the 'secret' German ingredient)
- 2 tablespoons Fresh Parsley (flat-leaf, finely chopped)
👨🍳 Instructions
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1
Begin by washing the green beans under cold water. Trim the stem ends, and if the beans are particularly long, snap or cut them in half to make them bite-sized.
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2
Fill a large pot with water and add 1 tablespoon of salt. Bring it to a rolling boil over high heat.
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3
While the water heats, prepare an 'ice bath' by filling a large bowl with cold water and two cups of ice cubes. This is crucial for stopping the cooking process and keeping the beans vibrant green.
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4
Carefully add the beans to the boiling water. Cook for 5 to 8 minutes, depending on the thickness of the beans. You want them 'tender-crisp'—soft enough to eat but still retaining a slight snap.
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5
Test a bean at the 5-minute mark. Once they reach the desired texture, immediately drain them in a colander and plunge them into the ice bath for 2-3 minutes.
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6
Drain the cooled beans thoroughly and pat them dry with a clean kitchen towel. Excess water will dilute the delicious dressing.
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7
In a small mixing bowl or a jar, whisk together the white wine vinegar, sugar, Dijon mustard, vegetable broth, salt, and pepper until the sugar and salt are fully dissolved.
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8
Slowly drizzle in the neutral oil while whisking vigorously to create a smooth, slightly thickened emulsion.
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9
Place the dried beans in a large salad bowl. Add the finely diced red onion, chopped summer savory (Bohnenkraut), and fresh parsley.
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10
Pour the vinaigrette over the bean mixture and toss thoroughly with salad servers to ensure every bean is well-coated.
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11
Cover the bowl and let the salad marinate in the refrigerator for at least 30 minutes. This allows the flavors of the onion and herbs to penetrate the beans.
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12
Before serving, give the salad one last toss and taste. Add an extra pinch of salt or a splash of vinegar if needed to make the flavors pop.
💡 Chef's Tips
Use 'Bohnenkraut' (Summer Savory) if you can find it; it is the traditional herb that prevents bloating and gives the dish its authentic German soul. Always shock your beans in ice water to maintain that brilliant emerald green color and perfect texture. If you find raw onions too sharp, soak the diced onions in the vinegar for 5 minutes before making the dressing to mellow their bite. For the best flavor, make this salad a few hours in advance or even the night before; the beans act like pickles and get better with time. Avoid using extra virgin olive oil if you want a truly traditional taste; Germans typically use a neutral oil like sunflower to let the herbs shine.
🍽️ Serving Suggestions
Serve alongside a crispy Wiener Schnitzel with a wedge of lemon. Pair it with grilled bratwursts and a dollop of spicy mustard for a classic Biergarten experience. It makes an excellent accompaniment to 'Frikadellen' (German meatballs) and mashed potatoes. For a vegetarian feast, serve it with fried potatoes (Bratkartoffeln) and a cold pilsner or a dry Riesling. It’s a perfect addition to a summer BBQ or picnic spread as it holds up well at room temperature.