German Green Bean Salad

by Sarah on December 16, 2013


Guess what I did all weekend?  1) I worked.  And 2) I baked.  Christmas cookies! A LOT of Christmas cookies.  Which means, if I were a good person, I would’ve been organized enough to have a nice Christmas cookie recipe for you today.

See #1.

Instead, we have German green bean salad.  Not a bad thing.  In fact, it’s a good thing.  I made these for my step-mother’s birthday party, which is always an Octoberfest theme.  Have I mentioned before that my step-mother is German? Her name is Heidi.  Which explains the Octoberfest theme.  This salad is a winner. I have a thing for vegetables in a vinaigrette, and I loved the combination of beans with lots of fresh dill.   Another nice thing is that you can make it ahead and serve chilled or at room temperature.

This recipe came from one of my favorite Time-Life cookbook series, Foods of the World.  From the German book, obviously.  I love these books.  The series came with one large-format hardcover book for each country and each book came with a smaller, spiral notebook full of recipes.  They are super cool and also super informative.  It’s like traveling to foreign countries without leaving your kitchen!  (Not that I advocate not traveling to foreign countries, but if you are on a budget like me, it’s nice to daydream while saving up.)

Make these for your next Octoberfest!  Or just your next dinner.  Or whenever. They’re good.

P.S.  If you are vegetarian, use veg stock instead of chicken.  No big.

German Green Bean Salad


  • 3 Tbsp red wine vinegar
  • 3 Tbsp olive oil
  • 1/2 cup chicken stock
  • 1 tsp finely chopped fresh dill (or more, to taste)
  • 1 tsp finely chopped fresh parsley (or more, to taste)
  • 1 lb green beans
  • 1 sprig fresh summer savory (or 1/4 tsp dried)
  • salt, pepper


  • In a small bowl, combine the vinegar, oil, stock and salt and pepper to taste. Whisk vigorously to blend. Stir in the herbs and taste for seasoning. Adjust if necessary and set aside.
  • Trim beans and cut into 2 inch lengths.
  • Boil a big pot of salted water and drop the beans in. Bring back to a boil, reduce heat to medium and cook until the beans are tender but still slightly firm. Do not overcook.
  • Immediately drain the beans into a colander, run cold water over and toss with ice cubes to immediately stop cooking and preserve color. When beans are cool, spread them on paper towels and pat to dry.
  • Transfer beans to a large mixing bowl and pour dressing over. Stir to coat. Taste for seasoning and adjust if necessary.
  • Chill for at least one hour before serving. Garnish with a few sprigs of dill.

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