Bean Salad Recipe, prepare Salad with Green Beans

Name: Green Bean Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: fresh green beans 150 g; red onion 1 pc; Salt 4-6 pinches; brown sugar 4 pinches; Pepper 3 pinches; white wine vinegar 1-2 tbs; lemon juice 1-2 tbs; sun flower oil 1-2 tbs; pumpkin seed oil 1-2 tbs

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Green Bean Salad Recipe Picture — Green Bean Salad Recipe Image © Thomas Sixt

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Here I show you my Green Bean Salad Recipe.

The green beans come in two variations… with pumpkin seed oil and… classic with vinegar-oil dressing.

What has to be considered during preparation? What goes well with a bean salad?

Which onion is right? Which vinegar promises a good taste? I’ll answer all these questions here in this article.

The popular side salad goes well with many skin dishes with fish and meat.

We appreciate its cooling effect when grilling and BBQ in summer.

Get many tips for salad and dressing now. Good luck!

Table of Contents

1. Recipe Bean Salad with Green Beans
2. Nutritional Information
3. Tips for Preparing Bean Salad
4. More Recipes

1. Recipe Bean Salad with Green Beans

Below you will find step-by-step instructions and supplementary tips.

Green Bean Salad

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2

Calories 122

Total Time 25 Min.

Preparation Time 15 Min.

Cook Time 10 Min.

Simple guide to prepare green bean salad.

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Ingredients

Basic Preparation
150	g	fresh green beans
1	pc	red onion
4-6	pinches	Salt
4	pinches	brown sugar (I prefer to use raw cane sugar)
3	pinches	Pepper
Option Vinegar or Lemon Juice
1-2	tbs	white wine vinegar (or balsamic or red wine vinegar)
1-2	tbs	lemon juice
Option Oil
1-2	tbs	sun flower oil
1-2	tbs	pumpkin seed oil

Instruction

Clean the green beans — Clean green beans or green beans.

Prepare beans

Wash and dry the beans and cut off the ends.

Cleaned green beans — Beans trimmed on the board

Prepare blanching

Prepare the beans for blanching.

Place a pot of water on top and bring to the boil.

Season to taste with salt.

Boil raw beans — Boil beans in salted water.

Cooking beans

Place the beans in the boiling water and blanch until al dente.

Firm to the bite Cool cooked beans — Blanch the beans and let them cool.

Cool beans

Then cool the cooked beans in cold water. Water with ice cubes is ideal.

red onion and garlic — Red onion and garlic on a kitchen board.

Onions and garlic

Halve and peel the onion and garlic.

Cutting onions

Finely dice the onion and garlic.

Onion in vinegar — Red onion cubes in vinegar with sugar, the marinade makes the onion last a little longer.

Prepare vinaigrette

Put onion cubes and garlic cubes in a bowl.

Add vinegar, salt, pepper and sugar and mix well.

Marinate the bean salad with onions. — Marinate the beans with the onions.

Marinate beans

Add the cooled and drained beans to the vinegar marinade.

Bean salad recipe picture — Freshly prepared green bean salad, served with red onions and oil.

Finalize bean salad

Next refine with neutral oil or pumpkin seed oil.

Try salad and season to taste with salt, pepper and sugar.

Arrange and serve the salad. Enjoy your meal!

Bean salad with bacon…
Fry the bacon cubes in a pan until crispy and sprinkle lukewarm over the salad.

Bean salad with cream…
Replace vinegar with lemon juice and mix with 30 ml cream.

Grandma’s bean salad…
My grandmother prepared the salad with neutral, diluted vinegar essence. Use a commercial table vinegar for bean salad according to grandma´s style.

2. Nutritional Information

3. Tips for Preparing Bean Salad

I have summarized the most important points for you in short form.

After removing the ends, cook the beans in boiling salted water until al dente and then in ice water.
The green colour of the bean is retained by the rapid cooling.
Use preferably red onions for bean salad.
Immediately after cutting, soak the onion cubes in vinegar, salt, pepper and sugar.
The fermentation process of the sliced onion is thus interrupted. The onion tastes fresh and fine in the salad.
Red wine vinegar and white wine vinegar are the preferred varieties.
Balsamic vinegar: Use a matured, old balsamic vinegar or a boiled down balsamic vinegar cream.
You can also try lemon juice, which is used in Ayurvedic cooking instead of vinegar!
Use neutral vegetable oil or pumpkin seed oil.
If you’re going to Austria, you’ll find the lettuce on the menu as a ‘Fisolensalat’.
Do not leave the prepared salad warm for too long and consume it quickly.