Bohnensalat, low sodium

Bean salad, the German way. Mine is cooked neutral: no salt in the pot, none in the dressing. Anyone who wants salt adds it at the table, so one bowl works for the whole household.

The vinegar and onion do most of the talking anyway.

Method

1. Cook the beans in boiling unsalted water for 8–10 minutes, until tender.
2. Drain well.
3. Dress them while still warm with vinegar, weighed oil, finely chopped onion, pepper and savory.
4. Let them stand for 15 minutes to take up the dressing.
5. Serve. Salt is on the table for whoever wants it.

Notes

• Cool in a shallow container and refrigerate within 120 minutes of cooking. Keep covered at 4 °C or colder and eat within 3 days.
• Toss again before serving cold the next day. Refrigerate rather than freeze for a firmer texture.
• Makes four side portions. Nutrition is estimated for a quarter of the batch, with no table salt.