Green Bean Salad with Pumpkin Seed Oil
In Styria, green beans are also called “Bohnscharl” – a regional name for the same vegetable known elsewhere simply as green beans. For this salad, they’re cooked until tender-crisp and marinated while still warm with onion, vinegar, and Styrian Pumpkin Seed Oil PGI. A classic that tastes great warm or cold.
Difficulty: easy Total time: 15 min Portions: 4
Salad/Side Dish Vegan Vegetarian
Ingredients
- 500 g green beans
- 1 small onion
- 3 tbsp Styrian Pumpkin Seed Oil PGI
- 2 tbsp Steirerkraft Apple Vinegar
- 1–2 tbsp water
- salt, pepper
Preparation
Trim the green beans, cut into bite-sized pieces, and cook in salted water for about 8–10 minutes until tender-crisp. Drain and briefly rinse with cold water.
Cut the onion into thin rings. Whisk the pumpkin seed oil, apple vinegar, water, salt, and pepper into a marinade.
Combine the green beans and onion with the marinade and let the salad sit for at least 15 minutes. Adjust the seasoning once more before serving.
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