Green Bean Salad with Balsamic Dressing
This simple green bean salad comes together quickly and wins you over with a fresh, tangy balsamic dressing. The warm beans soak up the dressing beautifully, turning wonderfully flavourful in the process. Summer savory and parsley add a classic, herby note that rounds everything off. Perfect as a light side or a small lunch for one.
Ingredients
- 200 g green beans
- 1 onion, about 30 g
- 1 tbsp balsamic vinegar
- 4 tbsp water
- salt, pepper and summer savory, to taste; summer savory can be swapped for thyme or marjoram
- fresh parsley, a little, for sprinkling
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 1 Serving |
|---|---|---|
| Calories | 75 kcal | 75 kcal |
| Carbohydrates | 12 g | 12 g |
| Protein | 4 g | 4 g |
| Fat | 0.5 g | 0.5 g |
| Fibre | 5 g | 5 g |
| of which sugar | 5 g | 5 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Wash and trim the green beans, then cook them in salted water until tender.
- Drain the beans and let them cool slightly.
- Finely dice the onion and stir it through the still-warm beans.
- Whisk the water with the balsamic vinegar, salt, pepper and summer savory, then taste and adjust the seasoning.
- Pour the dressing over the warm beans and leave the salad to soak up the flavours.
- Sprinkle with freshly chopped parsley just before serving.
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Nutrition facts per serving (estimate)
| Calories | 75 kcal |
|---|---|
| Carbohydrates | 12 g |
| Protein | 4 g |
| Fat | 0.5 g |
| Fibre | 5 g |
| of which sugar | 5 g |
Frequently asked questions
Can I serve the green bean salad cold?
Yes, you can serve it cold, but the beans soak up the dressing best while they are still warm. That's why it helps to toss them with the dressing right after cooking.
How long does the green bean salad keep?
Well covered in the fridge, the salad keeps for about 1-2 days. Resting time actually deepens the flavour.
Can I swap the summer savory for other herbs?
Summer savory is a classic match for green beans, but you can use thyme or marjoram instead if you don't have any to hand.
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