Pennsylvania Dutch Bean Salad Recipe


Difficulty LevelEasyHealth IndexAverage


 String beans1 Quart (yellow or green variety)
 Onion1 Small
For dressing
 Vinegar1 Teaspoon
 Sugar1 Teaspoon
 Sour cream2⁄3 Cup (10.67 tbs)
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 660 Calories from Fat 278

% Daily Value*

Total Fat 32 g48.5%

Saturated Fat 18 g89.9%

Trans Fat 0 g

Cholesterol 79.7 mg

Sodium 1164.4 mg48.5%

Total Carbohydrates 89 g29.8%

Dietary Fiber 34.3 g137.2%

Sugars 28.9 g

Protein 22 g43.6%

Vitamin A 17.7% Vitamin C 17.5%

Calcium 19.8% Iron 2.9%

*Based on a 2000 Calorie diet


Cut stems off beans and cut them into slanted slices making each slice about an inch or a little longer.
Cook beans in boiling salted water until soft (about twenty-five minutes).
Do not overcook.
Peel and slice onion.
Mix onion and dressing and add to beans.
If canned pickled beans are used it is not necessary to allow the salad to stand before using, although it is perfectly all right if you wish to do so.