Hot German Bean Salad
A warm German-inspired bean salad combining hearty beans, vegetables, and a tangy vinegar dressing, perfect for a quick, flavorful meal or side dish for any occasion.
Ingredients
- nonstick spray coating
- 1 medium carrot, chopped ⓘ
- 1/2 small red onion, chopped ⓘ
- 1 stalk celery, sliced ⓘ
- 1/2 cup water
- 1/4 cup vinegar ⓘ
- 1 tablespoon sugar ⓘ
- 1 tablespoon cornstarch ⓘ
- 1 teaspoon instant beef bouillon granules ⓘ
- 1/4 teaspoon celery seed
- 1 (15 oz.) can black beans, rinsed and drained ⓘ
- 1 (8 oz.) can red kidney beans, drained ⓘ
- 1 (5 oz.) can chunk-style chicken ⓘ
Instructions
- Spray a cold large skillet with nonstick coating.
- Heat the skillet over medium-high heat.
- Add the chopped carrot, red onion, and sliced celery to the skillet.
- Stir-fry the vegetables for 2 minutes.
- Remove the skillet from heat.
Tips & Substitutions
For a heartier version, consider adding diced bell peppers or using fresh green beans instead of canned. If you're looking for a vegetarian option, omit the chunk-style chicken and add more beans or some cooked lentils. Adjust the sweetness by increasing or decreasing the sugar, depending on your preference. This dish is also delicious with a splash of lemon juice for added brightness.
Serving Suggestions
Serve this Hot German Bean Salad warm or at room temperature as a side dish. It pairs beautifully with grilled meats or can be served alongside a green salad for a light meal. Consider serving it with Chicken recipes or incorporating it into a picnic spread for a flavorful addition.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the salad in a skillet over medium heat until heated through or microwave in short intervals, stirring occasionally, until hot. Avoid overheating to maintain the texture of the beans and vegetables.
Nutrition & Diet Analysis (per serving)
Each serving of Hot German Bean Salad contains roughly 516 calories, with 18g protein, 113g carbohydrates, and 2g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (110% of the Daily Value), and potassium (70% of the Daily Value). Note that it is relatively high in sodium, at 476mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this bean salad ahead of time?
Yes, this salad can be made ahead of time. Prepare it a day in advance and store it in the refrigerator. The flavors will meld beautifully overnight. Just give it a good stir before serving, and if you prefer it warm, reheat gently on the stove.
What can I substitute for the chunk-style chicken?
If you want to skip the chunk-style chicken, you can use shredded rotisserie chicken or diced cooked turkey for a similar texture. For a vegetarian option, consider adding additional beans, such as chickpeas, or diced tofu for protein.
How can I add more flavor to this salad?
To enhance the flavor, consider adding a teaspoon of smoked paprika or a dash of hot sauce for a kick. Fresh herbs like parsley or cilantro can also brighten the dish. For a more tangy taste, increase the vinegar slightly or mix in some mustard.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).