Hot German Bean Salad
Submitted by rayster2002
Hot German bean salad gives black and kidney beans the sweet-and-sour treatment, with a glossy vinegar dressing and crisp-tender carrots, celery, and onion. Served warm, oil-free, and vegan. A fast, tangy twist on the bean salad.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minThink German potato salad, but made with beans. This warm bean salad wraps black and kidney beans in a sweet-and-sour vinegar dressing and serves them hot rather than chilled.
It’s also remarkably light. The vegetables get sauteed in white grape juice instead of oil, so the dish stays fat-free and naturally vegan while the grape juice adds a subtle fruity sweetness.
The dressing thickens right in the pan. A little cornstarch whisked with vinegar, water, sugar, and crumbled bouillon turns glossy as it heats, coating the beans so every bite carries that tangy-sweet flavor.
Cook the carrots, onion, and celery just briefly so they keep some crunch against the soft beans.
Warm the beans through gently at the end, garnish with sliced red onion, and serve hot. It comes together in about half an hour and makes a bright side for sausages, a roast, or a vegetarian plate.
Kitchen Tips
- Cook the vegetables only briefly so they stay crisp-tender against the soft beans.
- Whisk the cornstarch into the cold liquid first so the dressing thickens smooth, not lumpy.
- Drain and rinse canned beans well to keep the dressing clean and the salt in check.
Variations
- Use cannellini, navy, or green beans in place of black and kidney.
- Add crumbled cooked bacon for a non-vegan, smoky version.
- Stir in chopped fresh parsley or dill at the end for color.
Ingredients
Directions
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.
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