My traditional German Bohnensalat only takes 20 minutes to prepare and tastes so deliciously fresh. This authentic German green bean salad comes with a tangy vinaigrette that goes very well with the tender-crisp beans. Perfect for summer barbecues, family dinners, and potluck gatherings.
This popular German salad is a staple in canteens and salad buffets throughout Germany. I'll admit I wasn't initially enthusiastic about it - mass-produced versions often feature soggy, overcooked beans that lack appeal. However, this homemade bean salad is completely different. When you control the cooking process yourself, you can ensure the beans retain their perfect texture - tender yet still beautifully crunchy.
What is Bohnensalat
Bohnensalat (literally "bean salad" in German) is a classic German green bean salad that can be made with French beans or runner beans. It features a light vinegar dressing, so unlike heavy, mayo-based salads, it is light and refreshing.
It is often served as a refreshing side dish to grilled meats, sausages and Frikadellen.
Ingredients for Authentic Bohnensalat
- Fresh Green Beans: This recipe works with French Beans or Runner Beans
- For the Bohnensalat Dressing: white vinegar (I used cider vinegar for a fruity note), neutral oil (such as canola or sunflower oil), sugar, salt, pepper and a garlic clove.
- Onion: (yellow or red) for a little sharpness
For the detailed instructions and exact measurements, please jump to the printable recipe card
3 Steps to the Perfect Green Bean Salad
This German green bean salad was passed to me by my friend Inga who has it from her Oma. This vinegar-based salad does not take long to make and is really easy.
Step 1: Wash green beans and slice off both ends, then cut in half to bite-sized lengths. Finely cube the onion.
Step 2: Boil beans in lightly salted water until tender but still crisp. Blanch in cold water to retain color. While cooking, whisk together cider vinegar, neutral oil, sugar, salt, and a crushed garlic clove.
Step 3: Toss warm beans with dressing and chopped onions. Refrigerate for at least 30 minutes (ideally overnight). Season with salt and pepper before serving cold.
Pro Tips for the best Result
- Don't Overcook: Beans should be tender but still have a slight bite. Mushy beans won't hold the dressing well.
- Blanch the Beans in cold water after cooking - so they keep their nice green colour and stop cooking
- Do not skip the marinating time: The flavor dramatically improves after the beans have time to absorb the vinaigrette. Patience is key!
- Serve Within 24 Hours: While the salad keeps well, the beans maintain their vibrant green color best when consumed quickly.
- Temperature Matters: Always serve chilled for the best flavor and texture contrast.
Recipe Variations and Substitutions:
- Try a creamy dressing by adding cream or sour cream for a richer dressing.
- Experiment with different herbs. Summer savory (affiliate link) (Bohnenkraut) is traditional but you can substitute it with sage (affiliate link) or oregano.
- Add mustard (affiliate link) and honey to enhance the sweet and tangy flavors in the dressing.
- Add fried bacon to the salad for a meaty flavours.
What to serve with Green Bean Salad?
This easy salad pairs beautifully with a variety of dishes from grilled bratwurst and sauerkraut to potato salad and schnitzel. We like it with grilled meats such as Schwenkbraten. It is also a quick salad to prepare for Abendbrot with some cold cuts and bread.
Make Ahead
This simple Grüner Bohnensalat is great for making at least 2 days ahead. Ideally, though, prepare it the night before, so the beans are still at their freshest. But this recipe is perfect for meal planning.
Storage Instructions
You can keep this classic green bean salad in the fridge for up to a week, as the vinegar-based dressing helps the beans stay fresh for longer.
More Healthy German Salads
Recipe
Bohnensalat (German Green Bean Salad)
Ingredients
- 700 g green beans
- 1 onion about 120 grams
For the dressing
- 3 tablespoon cider vinegar or another white vinegar
- 2 tablespoon neutral oil such as sunflower or canoila oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 clove garlic
- 1 teaspoon summer savory optional
To taste
- salt and pepper
Instructions
- Wash the beans and slice off both ends. Then slice them in half so they are bite-sized lengths. Finely cube the onions.700 g green beans, 1 onion
- Place the green beans in a pot with lightly salted boiling water. Cook for about 10-15 minutes until they are cooked but still have some bite to them. Blanch them in cold water so they retain their green colour.
- While the beans are cooking, prepare the marinade. Combine the oil, vinegar, salt, sugar (and summer savory (affiliate link) if using) and crushed garlic clove into a small bowl and stir.3 tablespoon cider vinegar, 2 tablespoon neutral oil, 1 teaspoon sugar, 1 teaspoon salt, 1 clove garlic
- Toss the still warm beans in the dressing, and add the chopped onions. Cover the salad and place it in the fridge for at least 30 minutes (ideally overnight) for the flavours to absorb.
- Before serving, season with salt and pepper to taste. Serve the salad cold.salt and pepper
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