This is a very quick and simple green bean salad. As always, my Mom pours the vinegar and oils directly over the salad and mixes everthing well instead of preparing a separate vinaigrette.
Special ingredient here is my Mom's favorite oil - the pumpkin seed oil, with its slightly nutty flavor. It gives it a darker, more intense taste.
Best to use either the whole length beans (e.g., princess beans) or the completely shredded ones (french style or "Schnittbohnen"). I do not really fancy the cut beans ("Brechbohnen").
My Mom serves this green bean salad as a side dish to her farmer's breakfast ("My Mom's Bauernfrühstück") which is despite its name a wholeheartedly lunch.
Ingredients:
- big can (800g/ 24oz) of green beans (geschnitten/french style or long) - keep the liquid
- 1 small onion - diced
- 1 tbsp apple cider
- 2 tbsp sunflower oil
- 1 tbsp olive oil
- 1 tbsp pumpkin seed oil
- 1 tbsp salt (more to taste)
- 1 tbsp pepper (more to taste)
Preparation:
- Drain the beans but keep the liquid. Add the beans and the cut onion to the bowl.
- Pour the vinegar and oils over the beans. Also, pour 2-3 tablespoons of the canned bean liquid over it.
- Season with salt and pepper. Mix well. Adjust seasoning. Let stand for about 30 minutes to allow to infuse.
Serve with my Mom's "Bauernfrühstück" (Farmer's Breakfast)
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