German Picnic Salad with Weissbier Cheese

Name: German Picnic Salad with Weissbier Cheese
Prep time: 25 min
Total time: 195 min
Yield: 8
Cuisine: German
Ingredients: 6 ounces Castello Weissbier cheese, cut into ½ inch cubes; 1 large onion, chopped; ½ cucumber, diced; ½ red bell pepper, diced; ½ yellow bell pepper, diced; 3 Roma tomatoes, diced; 2 cups finely chopped iceberg lettuce; ½ can canned kidney beans, drained; ½ can canned corn, drained; 5 tablespoons canola oil; 3 tablespoons apple cider vinegar; 1½ teaspoons salt; ¾ teaspoon sugar; ¼ teaspoon freshly ground black pepper; 1½ teaspoons German or yellow mustard; 2 tablespoons fresh parsley, chopped; 2 tablespoons fresh chives, chopped; 1 teaspoon fresh marjoram, chopped

Recipe GLPR0f98fc9f93f9b2

German

Salad

195 min

135 cal

Servings: 8

No-Cook

SNAP eligible

A refreshing German-style salad combining crisp vegetables, creamy Weissbier cheese cubes, and a tangy mustard vinaigrette infused with fresh herbs. This colorful salad features cucumber, bell peppers, tomatoes, kidney beans, and corn, all tossed together and enhanced by a bright apple cider vinegar dressing. Perfect for picnics and outdoor gatherings, it's best served after several hours of chilling to allow the flavors to meld beautifully.

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Ingredients

6 ounces Castello Weissbier cheese, cut into ½ inch cubes

1 large onion, chopped

½ cucumber, diced

½ red bell pepper, diced

½ yellow bell pepper, diced

3 Roma tomatoes, diced

2 cups finely chopped iceberg lettuce

½ can canned kidney beans, drained

½ can canned corn, drained

5 tablespoons canola oil

3 tablespoons apple cider vinegar

1½ teaspoons salt

¾ teaspoon sugar

¼ teaspoon freshly ground black pepper

1½ teaspoons German or yellow mustard

2 tablespoons fresh parsley, chopped

2 tablespoons fresh chives, chopped

1 teaspoon fresh marjoram, chopped

Directions

Cut the Weissbier cheese into ½ inch cubes. Chop the onion into bite-sized pieces. Dice the cucumber, red and yellow bell peppers, and Roma tomatoes into uniform sizes. Chop the iceberg lettuce finely. Drain the kidney beans and corn thoroughly.
In a large mixing bowl, combine the cheese cubes, chopped onion, diced cucumber, diced bell peppers, diced tomatoes, chopped lettuce, drained kidney beans, and drained corn.
In a separate bowl, whisk together the canola oil, apple cider vinegar, salt, sugar, black pepper, and mustard until the mixture is well emulsified and combined.
Stir the chopped parsley, chives, and marjoram into the dressing until evenly distributed.
Pour the herb-infused dressing over the salad and toss gently to coat all ingredients evenly.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 3 hours to allow the flavors to meld and develop.
Before serving, remove the salad from the refrigerator and let it stand at room temperature for at least 30 minutes. Stir gently before serving alongside crusty bread.

Comments

Grocery List Plus Editorial Staff3.75

Weissbier cheese is not stocked at Charlotte-area chains like Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger and requires a specialty run to a German deli or upscale cheese shop—a real tax on a weeknight. The 195-minute total time is honest only if you believe that three hours of hands-off marinating counts as active prep; actual work is closer to twenty minutes, but the lag makes this a day-ahead dish. Every other ingredient is standard and cheap, so cost runs maybe $2 per serving if you source the cheese locally, but that single special trip makes this a Sunday or planned-ahead salad, not a spontaneous dinner. It reheats reasonably and feeds eight, making it solid for potlucks rather than hurried family meals.