Warm German Green Bean and Bacon Salad Bohnensalat Recipe
Warm Bohnensalat is a hearty salad made with green beans and bacon, popular as a side dish to meat in southern Germany. It combines crunchy beans, salty bacon and a sweet-and-sour vinegar-based dressing. You can serve it as a warm side or a light meal with a slice of bread.
This warm German-style bean salad balances textures and flavours: crisp-tender beans, savoury bacon and a tangy-sweet dressing. It’s quick to make, filling, and works both as a side and as a light main with bread.
Chef's tips
Don’t overcook the beans – they should stay bright green and slightly firm for the best texture. Taste the dressing before adding it to the pan and adjust the balance of vinegar, sugar and mustard to your liking.
How to serve
Serve alongside roast pork, schnitzel or grilled sausages. For a lighter meal, pair the salad with crusty bread and a simple tomato salad or pickles.
Ingredients
- green beans - 400 g
- bacon - 80 g
- onion - 1 piece
- wine vinegar - 2 tablespoon
- rapeseed oil - 2 tablespoon
- vegetable stock - 50 ml
- mustard - 1 teaspoon
- sugar - 0.5 teaspoon
- salt
- black pepper
Preparation
- Wash the beans, trim the ends and cut into pieces about 3–4 cm long.
- Bring a large pot of salted water to the boil. Add the beans and cook for 6–8 minutes, until tender but still slightly crisp. Drain and briefly rinse with cold water to stop the cooking.
- Cut the bacon into thin strips. Peel the onion and slice into thin half-moons.
- In a large frying pan, fry the bacon over medium heat for 4–5 minutes, until the fat renders and the pieces are lightly crispy.
- Add the onion to the bacon and cook for another 3–4 minutes, until softened and lightly translucent.
- In a small bowl, whisk together the vinegar, oil, stock, mustard, sugar, a pinch of salt and pepper until you have a smooth dressing.
- Add the cooked beans to the pan with the bacon and onion. Pour in the prepared dressing and mix thoroughly, heating everything for another 2–3 minutes until the beans are hot.
- Taste and adjust the seasoning with more salt or pepper if needed. Serve immediately while warm.
Storage
Store leftover salad in an airtight container in the fridge for up to 1 day. Reheat gently in a pan, adding a splash of stock or water if it seems too dry.
