German White Bean and Onion Salad Weisser Bohnensalat Recipe
This simple salad of white beans, onion and a herby vinegar dressing is popular in southern Germany as a side dish for grilled sausages and roasted meats. It is filling yet light, because instead of mayonnaise it has a winey, herb-infused dressing. It’s a bit like an Italian bean salad, but with a more pronounced vinegary note and a German character thanks to the addition of mustard.
This salad combines pantry staples into a flavourful German-style side that works year-round. The tangy mustard-vinegar dressing cuts through the creaminess of the beans, making it both satisfying and refreshing.
Chef's tips
Don’t skip the resting time – it allows the beans to absorb the dressing and makes a big difference to the final taste. If you cook the beans yourself, leave them slightly firm so they hold their shape in the salad.
How to serve
Serve slightly chilled or at room temperature alongside grilled meats, sausages or roasted vegetables. It also packs well in lunch boxes and is great for picnics or potlucks.
Ingredients
- white beans cooked or from a can, drained - 400 g
- red onion small to medium - 1 piece
- pickled cucumber medium - 2 piece
- parsley leaves chopped - 3 tablespoons
- white wine vinegar - 3 tablespoons
- vegetable oil e.g. rapeseed or sunflower - 4 tablespoons
- mustard mild or medium hot - 1 teaspoon
- sugar to balance the flavour - 0.5 teaspoons
- salt to taste
- black pepper freshly ground, to taste
Preparation
- If using canned beans, drain them in a sieve and rinse under cold water to remove excess brine. Leave to drain.
- Peel the onion and cut it into very thin slices or small dice. Cut the pickled cucumbers into small cubes.
- In a small bowl, prepare the dressing: mix the vinegar, oil, mustard, sugar, salt and pepper until you have a smooth dressing.
- Put the beans into a large bowl, add the onion, cucumbers and chopped parsley.
- Pour over the prepared dressing and gently mix so as not to crush the beans.
- Leave the salad to stand for at least 15–20 minutes at room temperature or in the fridge so the flavours can meld.
- Before serving, taste and, if necessary, season with additional salt, pepper or a little more vinegar.
Storage
Store leftover salad covered in the fridge for up to 2–3 days. The flavours will deepen over time; just refresh with a little extra oil and vinegar before serving if needed.
I often double the dressing and keep some in a jar – it’s perfect not only for this salad but also for quick green salads or potato salads. A small spoonful of mustard really gives the beans a pleasant, savoury kick.
