This simple salad can be served as a small main dish with some toasted bread or as a side, along with some potato salad (Dan's potato salad to follow) with german sausages, or eisbein, or anything else you could think of.
Just make sure you don't overboil the beans. I like them with bite, still a bit crispy.
for 2 people:
organic green beans (amount depends if you're serving as main or side dish)
1 shallot or 1 small yellow onion, chopped
white vinegar (wine vinegar or apple cider)
extra virgin olive oil
freshly ground salt and pepper
In a bowl big enough to fit all the beans, mix vinegar, olive oil, shallot or onion, salt and pepper. You'll probably end up adding vinegar at the end because the beans don't absorb much of it and you'd like to get the dressing a bit sour for this salad.
Wash the beans well and cut off the end pieces. Put some salt into boiling water and add the beans. Boil them for about 5 minutes but start trying them before already to make sure they don't get too soft. I would recommend removing them when you think they're still a bit too hard since they'll end up softening some more afterwards anyway.
Pour cold water over the beans to prevent them from softening too much. Move them around in cold water for a minute or so. Shake them well to get rid of the water on them. Add the beans to your dressing, mix well, taste them to make sure you like the dressing, add vinegar, salt and pepper to taste. Enjoy!