![]() ![]() German Green Bean Salad Recipe – Grüner Bohnensalat Recipe Make a batch at the beginning of the week, and take some to lunch every day! Or add it to a Salatteller with a Green Salad, Beet Salad, and Sellariesalat (Celery Root Salad). The Green Bean Salad keeps in your refrigerator for several days if stored in an airtight container. (And it looks like you made an effort to be fancy). I say go for it, if you have it, so you get extra flavor and vitamins. I’m kidding (mostly), but if you don’t add onion, the flavor does change.Ĭhoose whether you want to add chopped fresh parsley and/or dill. Just know that if you leave it out entirely, a heavenly host of Omas will give you the look. Yes, you can even sprinkle on Onion powder instead of raw onion or dehydrated onion. (I’ve been known to serve the Bohnensalat recipe with take out pizza… and for the most part, my kids have learned not to argue).Īnd for those of you who dislike or have trouble digesting raw onion, substituting dehydrated onion adds nice flavor without that onion bite. The recipe goes from can to table in under 5 minutes! Perfect for those rushed nights when you need to get veggies into people, but have no time. ![]() If all you have is canned beans (either from your own garden efforts, or from the can at the grocery store), just skip the cooking part, drain the can/jar, and go right to “toss the beans with the dressing” step. The recipe I wrote includes directions for cooking fresh green beans. Just toss the cooked beans in a simple vinaigrette with some onion… throw in a few herbs if you like… and DONE. Better yet, you can easily make adjustments depending on whether your beans are fresh or canned. Why? It’s a simple recipe that tastes good. ![]() Come to think of it, these green beans arrived on the table at Oma’s house quite often too. I think my mother must have prepared this Green Bean Salad Recipe (Grüner Bohnensalat) at least a few times a month… and maybe even weekly during the summer. ![]()
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