Ever wish there was another, less boring way to prepare green beans? Well, there is. This amazing German salad is everything but boring. Fresh beans, tomatoes, and hard-boiled eggs paired with a delicious dressing make this a must try! Best of all, it comes together in only 15 minutes.
My tiny garden is yielding green beans faster than we can eat them. Although we are huge fans of green beans, there are only so many days in a row I dare to serve them.
I’m not willing to start freezing them just yet so I share them with my daughter and try to prepare them in new, exciting ways. Luckily, the older I get the more I remember from way back when (but don’t ask me what happened yesterday or even what I had for breakfast this morning. Ha).
OK, perhaps I’m not lucky to be old, but some forgotten dishes are resurfacing in my mind like that French lemon yogurt cake I just made. As I was looking at yet another green bean batch from my garden, I remembered that Germans often serve them as a salad. Beats me why I never thought of it since I’d left Germany.
So, what about them beans?
If you’re looking for a vegetable with stellar amounts of health benefits, green beans aka string beans certainly fit the bill. They are a great source of vitamin A and antioxidants. Flavonoids like catechins (also found in green tea) in green beans help reduce body fat and can prevent obesity. To name a few more, green beans also contain B-vitamins, vitamin C, iron, calcium, magnesium, manganese, and potassium, which are essential for body metabolism – basically a super hero vegetable.
This colorful salad can be eaten warm or cold or as a side dish and is an absolute hit during the summer because it offers a light meal that is easy and quick to prepare. They are first blanched then mixed with tomatoes and hard-boiled eggs and finally tossed with light garlic balsamic vinaigrette for an effortless dish your whole family will love.
This amazing German salad is a great dish for vegetarians but you could add crispy bacon just like I did in this asparagus and peas dish, another green giant.
As I was enjoying my favorite summer scene of sitting on a porch and snapping my green and yellow wax beans for dinner, I couldn’t help but get excited about exploring other “hidden” dishes tucked away in my memory drawers. Hey, gotta find something to look forward to as I age, right? 🙂
Amazing German Green Bean SaladAmazingly delicious German Green Bean #Salad is easy and light #wholesome meal made in just… Click To Tweet
- 1 pound fresh green or yellow wax beans (or both for color)
- 12 oz cherry tomatoes, halved
- 4 hard-boiled eggs
- 1 small shallot, chopped or sliced
- 1 clove garlic, minced
- ½ tablespoon mustard (optional – I forgot to add it and it was still so delicious)
- Salt and freshly ground black pepper to taste
- 2 tablespoons red wine vinegar
- 4 tablespoons olive oil
- 1 tablespoon fresh basil, chopped
~ Free Tip ~
Serve with crusty bread for a complete meal. Top with crispy bacon. Saute shallot and garlic, then add blanched beans and dressing for a different flavor. Serve as an accompaniment to meat dishes.
- Bring a large pot of salt water to a boil.
- In the meantime wash the green beans briefly and, if desired, break the ends.
- Once the water boils, add the green beans and reduce the temperature (the water should only simmer). Blanch beans for 5 minutes.
- Drain green beans and place in a large bowl or a serving platter. Add the cherry tomatoes and eggs.
- In a small bowl, combine together the shallot, garlic, mustard (if using), salt, pepper, and vinegar. Whisk in olive oil.
- Pour over bean mixture. Sprinkle the bean salad with some fresh basil.
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