Fresh green bean salad - delicious recipe with warning
Created: 07/26/2022, 14:05
By: Anne Tessin
Fresh bean salad needs some preparation that you absolutely cannot skip.
Poisonous phasin is the reason.
© CSP_HandmadePictures/Imago
Bean salad is a classic of German cuisine that tastes especially good now.
However, it is important for your health that you do not skip cooking.
Summer is bean season and the green vegetables taste particularly delicious when they are fresh and crunchy, but there is a catch.
While you can, and should, eat most vegetables raw for their vitamin and nutritional benefits — like the zucchini in this delicious zucchini salad with feta — you definitely can't with beans.
It's not because of the taste, rather raw beans are bad for your health.
That's why you always have to cook green beans - also for this delicious bean salad
All bean recipes, including this salad, require you to cook the beans.
They are poisonous when raw because of the substance phasin that the beans contain.
This protein binds sugar, sticks the red blood cells together and thus impedes the transport of oxygen in the blood.
According to the Bavarian Consumer Center, symptoms of phasin poisoning include:
headache
stomach pain
nausea
bloody diarrhea
Fever
drop in blood pressure
Children are particularly at risk because their lower body weight means that even a very small amount of raw beans is enough to cause serious problems and even death.
After 10 to 15 minutes of cooking time, however, the phasin is destroyed and harmless.
According to the consumer advice center, steaming is not enough.
Now that we've warned you, dare to try this delicious bean salad.
With these simple ingredients, you can conjure up a delicious green bean salad
300 g green beans, fresh
1 tsp salt
1 small onion
2 tbsp sunflower oil
3 tbsp warm water
3 tbsp sugar
1 tsp salt
some pepper
Take a quick look in your fridge: these foods have to go
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This is how you prepare the simple bean salad with guaranteed success
Cut the green beans into chunks and boil them in salted water for about 10 to 15 minutes.
They should still have some bite.
Then drain the beans and shock them in ice-cold water to preserve the green color of the beans.
Peel and finely chop the onion and mix with vinegar, oil, sugar, water, salt and pepper.
Mix the still warm beans with the dressing and let the bean salad cool down slowly in a container with a lid, allowing it to steep.
Then put the bean salad in the fridge and let it soak overnight.
Taste again with the spices before serving.
If you make sure that you cook the beans long enough for this salad, you can enjoy the classic with no worries.
Some chopped parsley and a dash of lemon juice (so the lemon stays fresh) also go well with this bean salad.
