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KAFERBOHNEN SALAD

Yields1 ServingPrep Time5 minsTotal Time5 mins

A simple and delicious traditional recipe from the state of Styria in Austria. Scarlet runner beans are used and cooked from dried, but they can easily be substituted for butter beans. This basic recipe can easily be enhanced by adding tomatoes, sweetcorn, green beans or boiled egg. 

 400 g Cooked and cooled scarlet runner beans or 2 tins /1 Jar butter beansApprox. 200g dried beans
 ½ Red onion thinly sliced
 15 g Flat leaf parsley roughly chopped
 15 g Pumpkin seeds toasted for garnish
Dressing
 3 tbsp Pumpkin seed oil
 1 ½ tbsp Cider Vinegar
 1 Garlic clove crushed
 ½ tsp Caraway seeds
 ½ tsp Salt
 Freshly ground black pepper
 A pinch or dried oregano
 A pinch of sugar
This salad serves 3-4 as a side or 2-3 as a main if you are bulking it up with other ingredients
1

Toss together the beans, onion and chopped parsley.

2

Mix together all the dressing ingredients and then pour all over the salad and toss again.

3

Finish with the toasted pumpkin seeds.

Nutrition Facts

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Serving size