Best 2 Hot German Wax Bean Salad Recipes
**Indulge in a Culinary Journey with Hot German Wax Bean Salad: A Delightful Blend of Flavors and Textures**
Embark on a culinary adventure with the enticing Hot German Wax Bean Salad, a vibrant and flavorful dish that tantalizes the taste buds. Originating from the heart of Germany, this salad showcases the perfect harmony between crisp wax beans, savory bacon, tangy vinegar dressing, and a symphony of herbs and spices. Discover a collection of delectable recipes within this article, each offering unique variations on this classic salad. Explore the traditional German recipe, featuring a delightful balance of sweetness and acidity, or venture into innovative interpretations that incorporate a variety of ingredients, such as fresh tomatoes, bell peppers, or even a touch of curry powder. Whether you prefer a classic or a contemporary twist, these recipes promise an explosion of flavors that will leave you craving for more.
HOT GERMAN WAX BEAN SALAD
From about.com, this recipe is based on the ever-popular hot German potato salad. Look for fresh wax beans at the farmers' market or use frozen. Can also be served at room temperature. If you happen to know of which famous Hot German this recipe is referring, would you kindly Zmail me? Green beans can also be substituted for the wax beans. Fresh beans! Fresh! Fresh! You know the rules. Use tempeh bacon for a vegan version.
Provided by COOKGIRl
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Steam fresh beans in salted water until tender. Drain beans; **reserve** about 3/4 cup of the cooking liquid.
- Cook bacon until crisp and set aside to drain on paper towel. Drain off all but 1 tablespoon of the bacon fat and sauté onion until lightly browned.
- Add bean liquid to pan and cook until liquid has reduced to 1/4 cup. Add next 4 ingredients and the cooked wax beans.
- Heat through and season with salt and pepper to taste. Garnish with fresh dill.
Nutrition Facts : Calories 139.9, Fat 7.8, SaturatedFat 2.6, Cholesterol 11.6, Sodium 150, Carbohydrate 14.3, Fiber 4.2, Sugar 4.4, Protein 4.3
GREEN AND WAX BEAN SALAD WITH TOMATO VINAIGRETTE
This recipe calls for using past-their-prime tomatoes to make a vinaigrette by halving them across their equators, scooping out the seeds and grating the flesh on the large holes of a box grater. Seasoned with salt, vinegar and olive oil, it makes an flavorful dressing. Here, it's tossed with green and wax beans, sliced kalamata olives and torn basil leaves for a summer salad that's delicious cold or at room temperature. The vinaigrette can also be used as a crostini topping with white anchovies and fried capers, or in the base of an agrodolce to serve with fish or chicken.
Provided by Melissa Clark
Categories easy, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Drop green and wax beans into boiling water for 1 to 3 minutes or until just tender. Drain and immediately transfer to the ice bath. When cool, drain and dry with a towel and place in a large bowl.
- Cut tomato in half across its equator and squeeze out seeds (use for another purpose or discard). Using the largest hole on a box grater, grate the tomato flesh. Discard skin and transfer grated flesh to a medium bowl. You should have about 1/2 cup. Stir in vinegar and salt, then stir in olive oil and garlic. Taste and adjust vinegar and salt as needed.
- Add just enough vinaigrette to coat beans, add olives, then toss well. Let sit for at least 10 minutes (and up to 4 hours) before serving. Add torn basil and serve.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 182 milligrams, Sugar 3 grams
Tips:
- Use fresh, young wax beans for the best flavor and texture.
- Blanch the wax beans in boiling water for 2-3 minutes, then immediately transfer them to an ice bath to stop the cooking process and preserve their bright green color.
- Use a sharp knife to slice the wax beans into thin, even pieces. This will help them cook evenly and absorb the dressing better.
- Make the dressing ahead of time and let it chill for at least 30 minutes before using. This will allow the flavors to meld and develop.
- Taste the dressing and adjust the seasonings to your liking. You may want to add more vinegar, sugar, or salt.
- Serve the salad immediately or chill it for later. It will keep well in the refrigerator for up to 3 days.
Conclusion:
Hot German wax bean salad is a delicious and refreshing side dish that is perfect for summer gatherings. It is made with fresh, young wax beans that are blanched and then tossed with a tangy dressing made with vinegar, sugar, and mustard. The salad can be served immediately or chilled for later. It is a great way to enjoy the fresh flavors of summer vegetables.
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