German Picnic Salad with Weissbier Cheese
Recipe GLPR0f98fc9f93f9b2
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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
