Green Bean Salad

A classic Austrian green bean salad — tender beans tossed while still hot in a sharp white wine vinegar dressing with red onion and fresh herbs. Simple, bright, and endlessly versatile.

Servings: 2(less/more) | Prep: 5 min | Cook: 15 min | Total: 20 min

Ingredients

• 300 g green beans (green, yellow, or mixed), stem ends trimmed ••• Variant: use flat (broad) beans, cut into diamond shapes before cooking.
• Salt, to taste
• White pepper, to taste
• Pinch of powdered sugar
• 3 tb white wine vinegar ••• In a pinch, balsamic vinegar also works fine.
• 1 tsp finely chopped fresh parsley, thyme, or savory
• 1 red onion, peeled and finely chopped
• 3 tb sunflower oil or corn oil
• Fresh parsley, to garnish (optional)
• Smoked paprika powder, to garnish (optional)

Instructions

1. Trim the stem end of the beans — the tips don’t need to be removed. Halve any large ones.
2. Cook in salted boiling water until just al dente, about 3–5 minutes. •••
3. Drain. While still hot, toss with salt, pepper, a pinch of sugar, the vinegar, herbs, and red onion. Add the oil and mix well.
4. Let marinate for about 10 minutes. •••
5. Plate and garnish with parsley and/or smoked paprika if desired.