Hot German Bean Salad Recipes

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HOT GERMAN BEAN SALAD



Hot German Bean Salad image

Hot German Bean Salad recipe 101

Categories     Side Dish     Vegetarian     Salad     German     Beans and Grains     Bean Salads     Vegan

Time 30m

Yield 6

Number Of Ingredients 24

white grape juice
carrots
red onion
celery stalks
water
vinegar
sugar
cornstarch
vegetable stock cubes
black beans
red kidney beans
red onion
white grape juice
carrots
red onion
celery stalks
water
vinegar
sugar
cornstarch
vegetable stock cubes
black beans
red kidney beans
red onion

Steps:

  • In a large skillet, add white grape juice and heat over medium-high heat. Stir fry carrots, onion, and celery for two minutes. Remove from heat. In a small bowl, stir together water, vinegar, sugar, cornstarch, and bouillon cube, crumbling cube as much as possible. Add mixture to skillet. Cook and stir over medium-high heat 1 to 2 minutes, or until mixture is thickened and bubbly. Stir in black and kidney beans. Cook additional 2 to 3 minutes, stirring occasionally, until mixture is heated through. Garnish with sliced red onions, if desired.

Nutrition Facts :

HOT GERMAN WAX BEAN SALAD



Hot German Wax Bean Salad image

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

1 lb fresh wax beans, about 2 cups (yellow green beans)
3 -4 slices bacon, cooked and cut up into small pieces
1 onion, chopped
1 tablespoon granulated sugar
1/4 cup apple cider vinegar
salt, to taste
pepper, to taste
fresh dill, for garnish (my addition)

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

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