German Green Bean Salad


  • 3 tablespoons red or white wine vinegar
  • 3 tablespoons olive oil
  • 1/2 cup chicken stock
  • 2 teaspoons salt
  • black pepper
  • 1 teaspoon fresh dill, finely chopped
  • 1 teaspoon parsley, finely chopped
  • 1 lb. fresh green beans
  • 1 sprig fresh summer savory


  • Combine the vinegar, oil, chicken stock, 1 teaspoon of the salt and a few grindings of pepper and beat them vigorously with a shisk. Stir in the dill and parsley. Taste for seasoning. Set aside.
  • Wash and trim the beans into 2" pieces. Cook in boiling salted water for about 5 minutes. Shock cold in ice water to stop cooking.
  • Strain the beans and pat dry. Transfer to a large bowl and pour the dressing over them. Chill for at least 1 hour.


  • Description:
  • "Bohnensalat"
  • SOURCE: Time-Life Cooking of Germany