Wachsbohnensalat
Enjoy a simple and fresh traditional salad dish from Germany in a 100% plant-based version! Utilizing yellow beans that have a soft yet crunchy texture, combined with boiled potatoes, onions and drizzled with a refreshing, savory and sour vinaigrette sauce. Without using meat or other animal products, this dish is light, easy to digest, rich in fiber and is perfect as a side dish, lunch box or healthy snack anytime!
Shared by Ner
Time
30 min
Serves
2
Difficulty
easy
🛒 Ingredients
- 300 grams of yellow green beans (wax beans), cut diagonally into finger-sized pieces
- Two medium-sized potatoes, boiled until cooked then cut into cubes
- 1/2 onion or shallot, thinly sliced
- One stalk of spring onion or celery, finely sliced
- 2 tablespoons vegetable oil or olive oil
- One tablespoon of apple cider vinegar or white vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon ground black pepper
- A little boiled water (if necessary) for the sauce ingredients
👩🍳 Instructions
- 1
Boil the green beans: Cook the green beans in boiling, lightly salted water for 5 to 7 minutes, until cooked through but still crisp. Drain and rinse with cold water to maintain their vibrant color.
- 2
Mix the ingredients: Put the cooled green beans, boiled potato pieces, sliced onion, and celery leaves into a large bowl. Stir gently until well combined.
- 3
Make the sauce: Whisk all the sauce ingredients together until well combined and thickened. Adjust the seasoning to ensure a balance of sour, sweet, and savory.
- 4
Marinate: Pour the sauce over the vegetable mixture and stir well. Let sit at room temperature or in the refrigerator for 15 to 20 minutes to allow the spices to fully absorb.
- 5
Serve: Bean salad is ready to be enjoyed cold or at room temperature!