German Picnic Salad with Weissbier Cheese
Recipe Type: Side Dish
Cuisine: German
Prep Time: 
Total Time: 
Serves: 6
A summer salad punctuated by German cheese recalls the food and culture of the Alps and makes a perfect picnic side dish.
  • 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 drained kidney beans
  • ½ can drained corn
  • For the dressing:
  • 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 chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon chopped fresh marjoram
  1. Combine the vegetables, kidney beans, corn, and cheese in a large mixing bowl.
  2. To make the dressing, whisk together the oil, vinegar, salt, sugar, pepper and mustard until emulsified. Stir in the fresh herbs.
  3. Pour the dressing over the salad, cover, and refrigerate at least 3 hours before serving. Let stand at room temperature at least 30 minutes before serving. Enjoy with some crusty bread.
Recipe by Honest Cooking at