My Mom's "Grüner Bohnen Salat" (green bean salad)

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.


  • 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)


  1. Drain the beans but keep the liquid. Add the beans and the cut onion to the bowl.
  2. Pour the vinegar and oils over the beans. Also, pour 2-3 tablespoons of the canned bean liquid over it.
  3. 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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