Best 5 Schnittbohnensalat Green Bean Salad Recipes
Schnittbohnensalat, or green bean salad, is a refreshing and flavorful side dish that is perfect for summer gatherings. It is a quick and easy dish to make, and it can be tailored to your own taste preferences. This popular German salad is made with fresh green beans, a tangy dressing, and often includes other vegetables such as tomatoes, onions, and bell peppers. It is a versatile dish that can be served as a side salad or as a main course.
Here are our top 5 tried and tested recipes!
SESAME GREEN BEAN SALAD
Someone asks for the recipe for this chilled salad every time I make it. It's a refreshing salad that's great for potlucks and other get-togethers. -Terri McKay of New Bern, North Carolina
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse in cold water; pat dry. Place in a serving bowl., In a small bowl, whisk the soy sauce, canola oil, sugar, vinegar, sesame oil and salt. Pour over beans and toss to coat. Sprinkle with sesame seeds; toss again. Serve at room temperature.
Nutrition Facts : Calories 65 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
GREEN BEAN TOSSED SALAD
I decided to add green beans to spruce up a salad recipe that had oranges, onion and lettuce, and this is the tasty result.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8-9 servings.
Number Of Ingredients 11
Steps:
- Place the beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse in cold water., In a large bowl, combine the beans, oranges and onion. In a small bowl, whisk the oil, vinegar, sugar, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, add the salad greens, avocado and pecans; toss gently.
Nutrition Facts : Calories 216 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 146mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 5g fiber), Protein 3g protein.
SCHNITTBOHNENSALAT (GREEN-BEAN SALAD)
Make and share this Schnittbohnensalat (Green-Bean Salad) recipe from Food.com.
Provided by Queen Dragon Mom
Categories Vegetable
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook beans in boiling salted water until just tender.
- Reserve 1/4 cup of the cooking liquid and drain off the rest.
- Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended.
- Pour mixture over beans; marinate several hours before serving.
GREEN BEAN CASSEROLE SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Fill a bowl with ice water and set aside.
- Add the green beans to the boiling water and cook until bright green and tender-crisp, about 4 minutes. Transfer the green beans to the ice bath to stop the cooking. Drain the beans and add them to a mixing bowl.
- Add the olive oil to a large skillet over medium-high heat. When the oil is shimmering, add the mushrooms, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are browned, 5 to 7 minutes. Add the cheese and stir to melt. Turn the heat off and add the mixture to the bowl with the green beans. Toss until everything is creamy and thoroughly combined. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to combine. Top with the fried onions. Serve at room temperature or refrigerate until ready to serve.
EASY COLD GREEN BEAN SALAD
What makes this cold green bean salad so good is that the beans marinate while they are still warm--that way the beans soak up the vinaigrette and become more flavorful.
Provided by barbara
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot with lightly salted water to a boil over high heat. Add beans and cook, uncovered, until soft but still firm to the bite, 7 to 10 minutes. Check often so beans don't overcook.
- Combine vinegar, olive oil, onion, garlic, parsley, sugar, salt, and pepper in a large bowl.
- Drain cooked green beans and mix with dressing in the bowl while still warm. Allow to marinate at room temperature for at least 1 hour. Serve at room temperature or chilled.
Nutrition Facts : Calories 180.2 calories, Carbohydrate 15.9 g, Fat 12.7 g, Fiber 5.4 g, Protein 3 g, SaturatedFat 1.8 g, Sodium 402.6 mg, Sugar 6.3 g
Tips:
- For the best flavor, use fresh, crisp green beans. Look for beans that are a deep green color and have no blemishes.
- To blanch the green beans, bring a large pot of salted water to a boil. Add the green beans and cook for 2-3 minutes, or until they are bright green and tender.
- Immediately remove the green beans from the boiling water and plunge them into a bowl of ice water to stop the cooking process.
- If you don't have time to blanch the green beans, you can also steam them or microwave them.
- For the dressing, use a good quality olive oil and vinegar. You can also add other ingredients to the dressing, such as Dijon mustard, honey, or garlic.
- To make the salad, simply combine the blanched green beans, dressing, and any other desired ingredients in a bowl and toss to coat.
- Serve the salad immediately or chill it for later.
Conclusion:
Green bean salad is a healthy and refreshing side dish that is perfect for summer cookouts and potlucks. It is also a great way to use up leftover green beans. With its simple ingredients and easy preparation, this salad is sure to be a hit with everyone who tries it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love