Green bean salad
Beans cooked al dente, with onion and savory in vinaigrette — best served warm.
- Time
- 25 min
- Effort:
- easy
- Season
- summer
- vegetarian
- vegan
- light
- budget
- low carb
Ingredients for 4 portions
600 ggreen beans
1onions
3 tbspvinegar
4 tbsprapeseed oil
1 tspmedium mustard
½ bunchparsley
1 tspsugar
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Mustard
- Sulphites
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 149 kcal |
|---|---|
| Protein | 3.8 g |
| Fat | 10.5 g |
| Carbohydrates | 7.6 g |
| of which sugar | 5.9 g |
| Fibre | 3.3 g |
| Salt | 0.1 g |
Not counted because listed without a quantity: salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Top and tail the beans, cook in salted water for 8 minutes until al dente, refresh.
- 2
Finely dice the onion, stir with the vinegar, oil, mustard, sugar, salt and pepper.
- 3
Toss the lukewarm beans with the dressing, fold in the parsley, leave for 30 minutes.