Bohnensalat - German Green Bean Salad
Servings: 6
Ingredients
- 3 Tb red wine vinegar
- 3 Tb extra virgin olive oil
- ½ c chicken broth
- 2 teaspoon sea salt divided
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dry dill
- 1 teaspoon 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)
Instructions
- To begin, combine all but the green beans (and only 1 teaspoon of the salt) in a small jar with a lid. Cover, 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 drain 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!
See This Recipe:
https://cosmopolitancornbread.com/bohnensalat/Nutrition
Serving: 1c | Calories: 86kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 858mg | Fiber: 2g | Sugar: 3g
