If you are looking for something to put on your Thanksgiving table that is both delicious and a little lighter, Bohnensalat, or German green bean salad is the perfect choice.
This salad is made with fresh green beans and the simple dressing highlights their wonderful flavor.
- 3 Tb red wine vinegar
- 3 Tb extra virgin olive oil
- ½ c chicken broth
- 2 tsp sea salt, divided
- ½ tsp freshly ground black pepper
- 1 tsp dry dill
- 1 tsp dry parsley
- 1 lb fresh green beans, washed and trimmed (you can cut these in 1 inch pieces if you like, or leave them whole)
- To begin, combine all but the green beans (and only 1 teaspoon of the salt) in a small jar with a lid. Cover and close the lid tightly, and shake well to combine. Set this aside for now.
- In a large pot, bring 2-3 quarts of water with the remaining teaspoon of sea salt to a boil.
- Toss in the green beans and bring it back to a boil, then turn the heat to medium. Let these cook, uncovered, for 10-15 minutes, or until the beans are just tender, but not soft.
- While they cook, prepare a large bowl by filling it half way with ice water.
- Pour the beans out into a colander, and rain the boiling water from the beans. Immediately transfer the beans into the ice water to stop the cooking process and lock in their beautiful color.
- Spread a couple layers of paper towels out on a baking sheet, or on your counter. Using a pair of tongs, or your God-given tongs (your hands) remove the cooled beans from the ice water and spread them out onto the paper towels to remove the excess water.
- Once the beans have drained and are somewhat dried off, place them in a serving bowl.
- Give the jar of dressing a good shake, and then pour the dressing over the beans.
- Use a pair of tongs to turn the beans and coat them with the dressing.
- Serve and enjoy!
For more Thanksgiving side dish inspiration, here is a collection of recipes to please everyone in the family!
Fruity Side Dishes
- Cranberry Apple Relish by Recipes Food and Cooking
- Cranberry Fluff Salad by That Skinny Chick Can Bake
- Easy Cheesy Pineapple Bake by This is How I Cook
- Pecan Cranberry Jello Salad by Curious Cuisiniere
- Slow Cooker Butternut Squash and Apples by Dizzy Busy and Hungry
Other Side Dishes
- Chestnut Stuffing by Cindy’s Recipes and Writings
- Easy Mushroom Rice Pilaf by Renee’s Kitchen Adventures
- One Pot Macaroni and Cheese by A Mind “Full” Mom
- Potato Dinner Rolls by The Redhead Baker
- Sausage, Apple, and Cranberry Stuffing by Life Tastes Good
Potato Side Dishes
- Gingered Sweet Potatoes by Simple and Savory
- Marmalade Glazed Sweet Potatoes by Sunday Supper Movement
- Sour Cream and Chive Mashed Potatoes by Cookin’ Mimi
- Sour Cream and Onion Smashed Red Potatoes by Food Done Light
- Southern Praline Sweet Potato Casserole by The Weekend Gourmet
- Southwestern Potato Bake by The Freshman Cook
- Stacked Sweet Potatoes by My Imperfect Kitchen
- Sweet Potatoes with Cumin Sage Butter by Cooking Chat
- Twice Baked Potato Casserole by A Kitchen Hoor’s Adventures
- Twice Baked Sweet Potatoes by Mindy’s Cooking Obsession
Vegetable Side Dishes
- Acorn Squash and Brussel Sprout Side Dish by Caroline’s Cooking
- Bacon Balsamic-Roasted Brussels Sprouts by The Crumby Cupcake
- Braised Red Cabbage by Turnips 2 Tangerines
- Broccoli and Cauliflower Cheese Bake by Hezzi-D’s Books and Cooks
- Candied Acorn Squash by Cricket’s Confections
- Cheesy Jalapeño Corn Casserole by Food Lust People Love
- Homemade Green Bean Casserole by Family Around The Table
- Loaded Mashed Cauliflower Casserole by My Life Cookbook
- Miso Glazed Corn by Ninja Baker
- Pan Roasted Carrots with Apple Molasses by Palatable Pastime
- Roasted Brussels Sprouts with Pine Nuts and Cranberries by The Chef Next Door
- Roasted Onions with Parsley Pesto by Monica’s Table
- Roasted Parsnips with Balsamic Vinegar and Rosemary by Wholistic Woman
- Roasted Pumpkin with Rosemary and Thyme by Feeding Big
- Spicy Balsamic Roasted Vegetables by Pies and Plots