Authentic Transylvanian Green Bean Salad with Garlic Cream

Rustic Transylvanian green bean salad with garlic cream served in a ceramic bowl

Authentic Transylvanian Green Bean Salad with Garlic Cream

Course: Dinner, Salad

Cuisine: Hungarian, International, Transylvanian

Diet: Low Lactose

Keyword: creamy green bean salad, garlic green bean salad, green bean salad, green bean salad with garlic cream, green beans salad with garlic

Prep Time: 15

Cook Time: 10

Resting time: 15

Total Time: 40

Servings: people

Calories: 318kcal

Author: Timea

This 25-minute Transylvanian green bean salad features a handmade, dairy-free garlic cream emulsion. Made with fresh green beans, sunflower oil, and a signature dried vegetable mix, it’s a rustic, low-carb side dish that is naturally vegan and full of bold, authentic flavor.

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Metrics - US Customary

Equipment

1 mixing bowl
1 Soup Pot
1 streamer

Ingredients

Ingredients:

400 g green beans Fresh, snapped into 3-4 pieces
4 tablespoon sunflower oil Added drop-by-drop
5 pieces garlic cloves Freshly crushed for emulsion
1 teaspoon sea salt kosher
1 teaspoon ground pepper freshly ground
2 teaspoon vegetable mix for soup For the boiling water and final toss
2 teaspoon lemon juice Adjust to taste for brightness
1 tablespoon fresh parsley Finely chopped

Instructions

Step 1: Prep the Beans- Wash the fresh green beans and trim the thin ends. Break each bean into 3–4 pieces by hand so they are easy to eat. Peel the garlic cloves and set aside.
Step 2: Blanching with Flavor- Bring a large pot of water to a boil. Add a generous spoonful of dried vegetable mix and a pinch of salt. Add the 400 g of green beans and cook for 5–8 minutes until crisp-tender.
Step 3: The Cold Rinse- Immediately drain the beans and rinse them with very cold water (or an ice bath). This stops the cooking and locks in the vibrant green color. Important: Pat the beans completely dry with a clean kitchen towel.
Step 4: Create the Garlic Cream- In a small bowl, crush the garlic cloves with a pinch of salt. Slowly whisk in the sunflower oil, drop by drop, until it becomes a thick, white paste. Stir in the lemon juice to brighten the flavor and whiten the "cream."
Step 5: The Final Toss & Seasoning- Place the dry beans in a bowl and add the handmade garlic cream and freshly chopped parsley. Toss gently until every bean is glossy. Finally, sprinkle with salt, ground black pepper, and a final touch of dried vegetable mix to taste.

Video

Notes

The Bone-Dry Rule: If your beans are even slightly wet after the ice bath, the garlic cream will slide off. Always pat them dry with a clean kitchen towel before mixing!
Adjusting the Heat: If the raw garlic is too strong for your taste, remove the "germ" (the green sprout in the center of the clove) before crushing. This makes the flavor much smoother.
The "Bloom" Period: This salad is delicious immediately, but letting it sit for 15 minutes at room temperature allows the dried vegetable mix and garlic to fully infuse the beans.
Oil Choice: Stick to sunflower oil for the most authentic flavor. Olive oil is too heavy and bitter for this specific Transylvanian emulsion.

Nutrition