Germany Bohnensalat (Green Bean Salad)
Bohnensalat, or green bean salad, is a traditional German dish that showcases the country’s love for hearty and flavorful salads. Made with green beans or a mix of green and wax beans, the salad is often combined with finely chopped onions, fresh herbs such as parsley or dill, and sometimes other vegetables such as tomatoes or peppers. The beans are blanched to maintain their vibrant color and crisp texture, then tossed in a tangy dressing made from vinegar, oil, mustard, and seasonings, creating a refreshing yet robust flavor. Some variations of bohnensalat include bacon or hard-boiled eggs for added richness. This salad is commonly served as a side dish alongside roasted meats, sausages, or potatoes, making it a versatile addition to many meals. Its simple preparation and bold flavors reflect Germany’s tradition of turning fresh, local ingredients into satisfying and wholesome dishes.
Recipe Servings: 5
+ 1 hour resting
Ingredients
- 1½ lbs (700 g) green beans, ends trimmed
- Water, as needed for boiling
- Salt, to taste
- 1 cup (250 g) sour cream
- ⅓ cup (67 g) chopped dill
- 2 Tbsp (30 ml) white wine vinegar
- ½ tsp (1.15 g) ground black pepper
- 2 Tbsp (24 g) sugar
- 1 Tbsp (15 ml) extra virgin olive oil
- 1 red onion, finely sliced
Directions
- Place green beans in a large pot, add salted water to cover, bring to a boil, and cook for 5–7 minutes until al dente.
- Drain beans and set aside to cool.
- Whisk together sour cream, dill, vinegar, salt, black pepper, sugar, and olive oil in a small bowl to create the dressing.
- Add onion to the bowl of green beans, tossing to combine.
- Pour dressing over the salad, tossing to coat, and then chill it in the refrigerator for at least 60 minutes.
- Serve bohnensalat cold.
Copyright © 1993—2025 World Trade Press. All rights reserved.