Skip to main content
Salad

Bean Salad

A salad of boiled string beans, sliced onion, and a dressing of vinegar and ham or pork drippings, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Beans and onion match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 5,242 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Bean Salad

Ingredients

Directions

Prepare

  1. Boil the string beans in salted water until tender.

  2. Drain the beans and slice the onion finely.

  3. Add the sliced onion to the beans.

Dress and serve

  1. In a bowl, mix the vinegar and ham or pork drippings to create a dressing.

  2. Pour the dressing over the beans and onion, then add salt and pepper to taste.

  3. Mix thoroughly and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beans + oniontop 7% of all pairs
    Smell alikestrong
    Cooked together5,242 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Beans + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together4,733 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Onion + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

String beans
Provide the main body of the salad and are softened by boiling until tender.
Onion
Adds sharp, pungent flavor that mellows slightly as it sits in the dressing.
Vinegar
Supplies acidity that brightens the salad and balances the richness of the fat.
Ham or pork drippings
Adds fat and savory flavor that carries the taste of the dressing.

The step that matters

Pour the dressing over the warm beans and mix thoroughly. Beans and onion absorb dressing best while still warm, and the fat and vinegar coat the pieces evenly. Thorough mixing spreads the acid and fat so no portion tastes flat or greasy.

Swap the beans

How well each one fits the dish's main ingredients (onion, ham, vinegar, pepper):

  1. Black-eyed peafits better
  2. Beansthe original
  3. Sesamefits about as well
  4. Lentilsfits about as well

Fit is the average pairing score against onion, ham, vinegar, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More german bean salad recipes

with Aspic 3 See all 5 →

You might also like

Chicken SaladChicken Salad623 recipesSalad DressingSalad Dressing491 recipesTomato SaladTomato Salad179 recipesCold SlawCold Slaw160 recipes