Schnittbohnensalat Green Bean Salad
Bright, refreshing, and bursting with vibrant flavors, Schnittbohnensalat Green Bean Salad is an easy-to-make dish that’s perfect for any occasion. Featuring crisp-tender green beans (schnittbohnen) that are blanched to preserve their vivid green hue, this salad is elevated with juicy cherry tomatoes, zesty red onion, and a sprinkle of fresh parsley. A tangy vinaigrette made with extra virgin olive oil, white wine vinegar, Dijon mustard, and a hint of honey ties it all together, creating a delightful balance of sweet and savory. Ready in under 25 minutes, this German-inspired green bean salad is a healthy, wholesome side dish that’s ideal for summer barbecues, potlucks, or as a light meal on its own. Serve it chilled or at room temperature for a fresh, flavor-packed bite!
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Recipe Information
Ingredients
- 500 grams green beans (schnittbohnen), trimmed and thinly sliced
- 1 red onion, finely diced
- 200 grams cherry tomatoes, halved
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 1 liter cold water (for blanching)
- 10 ice cubes (for blanching)
Instructions
Bring a large pot of water to a boil and add a pinch of salt.
Prepare an ice bath by filling a large bowl with cold water and ice cubes. Set it aside.
Once the water is boiling, add the thinly sliced green beans and blanch them for 2-3 minutes, or until they turn bright green and are crisp-tender.
Using a slotted spoon, transfer the green beans immediately to the ice bath to stop the cooking process. Let them sit for 2-3 minutes.
Drain the green beans and pat them dry with a clean kitchen towel or paper towel. Set aside.
In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, honey, salt, and black pepper to create the vinaigrette.
In a large mixing bowl, combine the blanched green beans, diced red onion, halved cherry tomatoes, and chopped parsley.
Pour the vinaigrette over the salad and gently toss until everything is well coated.
Allow the salad to sit for 10 minutes to let the flavors meld together, then give it a final toss.
Serve the salad at room temperature or chilled. Enjoy!
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1344 mg | 58% | |
| Total Carbohydrate | 58.8 g | 21% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 31.8 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1768 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
