German Green Bean Salad - Bohnensalat
User Reviews
5
German Green Bean Salad - Bohnensalat
Description
In this traditional Bohnensalat, about 1.5 pounds of green beans are boiled al dente with salt until tender-crisp. The cooked beans cool before being combined with thinly sliced red onion. A dressing made from sour cream, fresh dill, white wine vinegar, salt, black pepper, sugar or sweetener, and olive oil is stirred together and added to the beans and onion.
The salad is chilled for at least an hour, which softens raw onion sharpness and lets the flavors permeate the beans for a balanced, tangy profile with creamy texture. It is commonly served cold alongside beef, pork, or potatoes, complementing hearty main dishes with freshness.
Variations include substituting yogurt for sour cream, adding bacon or feta for richness, or using balsamic vinegar instead of white wine vinegar. Refrigerate leftovers in airtight containers for 4–5 days. The salad does not freeze well because green beans may become soggy upon thawing.
Ingredients
- 1.5 lb green beans (about 700 grams).
- water to boil the green beans, some
- 1 teaspoon salt (also for boiling the beans)
- ⅓ cup dill chopped
- 1 red onion (finely sliced)
- ½ lb sour cream (or 250 grams).
- 2 Tbsp white wine vinegar
- ½ teaspoon salt (or more to taste)
- ½ teaspoon black pepper
- 2 tablespoon sugar-free sweetener or regular sugar
- 1 Tbsp extra virgin olive oil
Instructions
- Wash and clean the green beans, then cut off the ends.
- Fill a large pot with enough water to cover the beans, add a teaspoon of salt and boil the green beans until they are cooked al dente.
- Once the beans have cooked, drain and set aside in a bowl to cool. In a small bowl, prepare the salad dressing by combining the sour cream, dill, white vinegar, salt, pepper, sugar-free sweetener or regular sugar, and olive oil.
- Add the sliced onion to the bowl with the green beans and combine, then stir in the dressing. Allow the salad to chill in the fridge for at least one hour, to enable the flavors to properly come together (the salad tastes better with time).
- Serve this German green bean salad cold, with beef, pork, potatoes, or your favorite main dishes!
Notes
- Refrigerate the salad in an airtight container for 4-5 days for optimal freshness.
- Avoid freezing as the texture of green beans deteriorates when thawed.
- Allow the salad to marinate chilled for at least one hour to deepen flavors.
- Serve cold and resist serving immediately after mixing to avoid harsh onion flavor.
- Sour cream can be swapped with full-fat yogurt for variation.
- Add diced bacon, crumbled feta, or boiled potatoes for more texture and flavor complexity.
- White wine vinegar can be replaced with balsamic vinegar for a different tang.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 24mg | 8% |
| Sodium | 745mg | 31% |
| Potassium | 411mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1465IU | 29% |
| Vitamin C | 21mg | 23% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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