South African Green Bean Salad
Brighten up your table with the vibrant flavors of South African Green Bean Salad, a refreshing and zesty side dish that’s perfect for any occasion. Crisp, tender green beans are blanched to perfection and tossed with thinly sliced red onions, then coated in a tangy-sweet vinaigrette infused with white vinegar, mustard powder, paprika, and garlic. The salad is finished with a drizzle of olive oil for a silky texture, making it a delightful balance of crunch and bold flavors. This easy-to-make salad comes together in just 25 minutes (plus chilling time), but its true magic happens as it marinates, allowing the robust flavors to meld beautifully. Serve it chilled as a vibrant accompaniment to grilled meats, barbecues, or summer picnics. Packed with fresh ingredients and South African flair, this green bean salad is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 500 grams Fresh green beans
- 1 medium Red onion
- 60 ml White vinegar
- 60 ml Water
- 50 grams Sugar
- 30 ml Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cloves Garlic
- 0.5 teaspoon Mustard powder
- 0.25 teaspoon Paprika
Instructions
Bring a large pot of salted water to a boil. While waiting for the water to boil, prepare an ice bath by filling a large bowl with ice and water.
Trim the ends of the green beans and cut them into approximately 5 cm (2-inch) pieces.
Blanch the green beans by adding them to the boiling water and cooking for 2-3 minutes, or until tender-crisp. Immediately transfer the beans to the ice bath to stop them from cooking further. Once cooled, drain and set aside.
Peel the red onion and slice it thinly into rings or half-moons.
In a small saucepan, combine the white vinegar, water, sugar, salt, black pepper, mustard powder, and paprika. Mince the garlic and add it to the mixture.
Heat the saucepan over medium heat, stirring constantly, until the sugar is dissolved and the mixture just begins to simmer. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the blanched green beans and sliced red onion.
Drizzle the cooled vinaigrette over the vegetables and add the olive oil. Toss everything together until well coated.
Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld together. For best results, let it sit overnight.
Serve the salad chilled and enjoy as a zesty side dish alongside grilled meats or poultry.
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2401 mg | 104% | |
| Total Carbohydrate | 100.3 g | 36% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 72.1 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1338 mg | 28% | |
*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.
