Creamy and delicious German Green Bean Salad (also known as Bohnensalat) wonderfully flavored with sour cream, dill, and white wine vinegar! This easy low-carb and keto-friendly salad is the perfect side dish for you to serve at your dinner or lunch table!
One of the things I enjoy about living in Germany is how versatile the recipes from each region are! This one is one of the first ones I learned to make when I first relocated here, and it is always a hit in my family, alongside my German egg salad recipe.
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why you will love this recipe!
There are lots of reasons to love these German-style green beans. Here are a few favorites!
- delicious - the sour cream adds a creamy flavor that you will absolutely love. And it works so well with the dill, white wine vinegar along with the other ingredients!
- easy to make - once you have made the dressing, this is basically an easy one-bowl recipe.
- perfect side dish - this herby dilled green bean salad goes well with so many dishes!
- adaptable - it is low-carb and keto-friendly but allows for the use of regular sugar for those not on special diets!
ingredients
Here is a summary of the ingredients you will need. For full measurements, please see the detailed recipe card provided at the bottom of this page.
- vegetables and herbs: green beans, chopped dill, red onion (finely sliced).
- some water and salt: to boil the green beans.
- dairy: sour cream.
- condiments: white wine vinegar and extra virgin olive oil.
- seasoning: salt and pepper
- sweetener: I have included the option of using a sugar-free sweetener such as erythritol, for those keeping an eye on their sugar intake, as well as a keto option. However, feel free to use regular sugar if you prefer.
how to make German green bean salad (Bohnensalat)
Here is how to make this easy green beans salad:
- Wash and clean the green beans, then cut off the ends.
- Fill a large pot with enough water to cover the beans, add a teaspoon of salt and boil the green beans until they are cooked al dente.
- Once the beans have cooked, drain and set aside in a bowl to cool. In a small bowl, prepare the salad dressing by combining the sour cream, dill, white wine vinegar, salt, pepper, sugar-free sweetener or regular sugar, and olive oil.
- Add the sliced onion to the bowl with the green beans and combine, then stir in the dressing. Allow the salad to chill in the fridge for at least one hour, to marinate (the salad also tastes better chilled, so definetely give it time).
- Serve this salad cold alongside your favorite main dishes and enjoy!
substitutions and variations
- Feel free to substitute the sour cream for full fat yogurt.
- Add some diced fried bacon (or turkey bacon) for some protein, crumbled feta for some savory taste, or boiled potatoes for some carbs!
- You can use balsamic vinegar in place of the white wine vinegar.
what to serve with & storage
Serve this green bean salad cold with your grilled summer barbecue dishes, boiled potatoes, beef, fish, pork, chicken dishes, and more!
This green bean salad with dill can be kept in an airtight container in the fridge for 4-5 days. I do not recommend freezing, as the green beans tend to get soggy once thawed.
top tip
- Keep the green bean salad (Bohnensalat) in the fridge for at least an hour, to enable the flavours to penetrate.
- Always serve this salad cold! Also, give it time to marinate. As tempting as it may be, resist the urge to serve it immediately by all means!
more tasty world cuisine recipes for you to try!
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📖 Recipe
German Green Bean Salad - Bohnensalat
Equipment
Ingredients
- 1.5 lb green beans (about 700 grams).
- some water (to boil the green beans).
- 1 teaspoon salt (also for boiling the beans)
- ⅓ cup chopped dill
- 1 red onion (finely sliced)
- ½ lb sour cream (or 250 grams).
- 2 Tbsp white wine vinegar
- ½ teaspoon salt (or more to taste)
- ½ teaspoon black pepper
- 2 tablespoon sugar-free sweetener or regular sugar.
- 1 Tbsp extra virgin olive oil.
Instructions
- Wash and clean the green beans, then cut off the ends.
- Fill a large pot with enough water to cover the beans, add a teaspoon of salt and boil the green beans until they are cooked al dente.
- Once the beans have cooked, drain and set aside in a bowl to cool. In a small bowl, prepare the salad dressing by combining the sour cream, dill, white vinegar, salt, pepper, sugar-free sweetener or regular sugar, and olive oil.
- Add the sliced onion to the bowl with the green beans and combine, then stir in the dressing. Allow the salad to chill in the fridge for at least one hour, to enable the flavors to properly come together (the salad tastes better with time).
- Serve this German green bean salad cold, with beef, pork, potatoes, or your favorite main dishes!
Video
Notes
- Keep the green bean salad (Bohnensalat) in the fridge for at least an hour, to enable the flavors to penetrate.
- Always serve this salad cold! Also, give it time to marinate. As tempting as it may be, resist the urge to serve it immediately by all means!
sue
I am a huge bean salad fan, and I've never made anything like this, can't wait!
Kate Hahnel
That makes me so happy! Hope you love it as much as we do!
Helen
This sounds delicious! I love salads where one vegetable is given the chance to shine 🙂
Kate Hahnel
That is so true! It is one of those veggie salads that even kids surprisingly love!
Danielle
This is totally new to me and I love it! The beans were so nice and tangy and just delicious. Will def make again!
Kate Hahnel
Thank you!
Jessica Stroup
Easy and flavorful! A definite do again!
Kate Hahnel
Happy you liked it!
Hayley Dhanecha
We are huge fan of green beans, as well as we use in Indian cooking, love to include in salads too. This German version sounds so good, want to make so soon.
Kate Hahnel
Let me know once you try. Also, feel free to reach out should you have any questions.