Monday, October 10, 2016

{soups-salads-and-salad-dressings} SUMMER BEAN SALAD



Executive editor Betsy Andrews fell in love with this bright, herb-laced bean salad at Lincoln Ristorante, the restaurant at Manhattan's Lincoln Center. A kaleidoscopic combination of fava and romano beans, garbanzos, cranberry beans, and green and yellow wax beans, it's a fresh side that's perfect for picnics and elegant dinners alike.


6 tbsp. red wine vinegar
¼ cups sugar
1 bouquet garni (5 black peppercorns,1 bay leaf,1 bunch thyme, and 1 smashed clove of garlic, wrapped in cheesecloth and tied with kitchen twine)
½ cups thinly sliced red onion
Kosher salt and freshly ground black pepper, to taste
½ cups fava beans, shelled, germ removed
½ cups fresh garbanzo beans, shelled
½ cups green wax beans, trimmed and cut into 2" pieces
½ cups romano beans, trimmed and cut into 2" pieces
½ cups yellow wax beans, trimmed and cut into 2" pieces
½ cups fresh cranberry beans
½ cups peeled and thinly sliced celery
3 tbsp. olive oil
1 tbsp. roughly chopped fresh basil
1 tbsp. roughly chopped lovage


Heat 4 tbsp. vinegar, sugar, and ¼ cup water in a 2-qt. saucepan over high heat; stir until sugar has dissolved, about 3 minutes. Remove from heat and add bouquet garni; pour over red onions and allow to cool before straining, discarding bouquet garni. Set red onions aside.
Bring a 6-qt. pot of salted water to a boil. Working in batches, cook favas, garbanzos, wax beans, and romano beans until brightly colored and slightly tender, about 1-2 minutes. Drain and transfer to a bowl of ice water. Cook cranberry beans until tender, about 10 minutes; drain and transfer to ice water. Drain beans and spread on paper towels to dry. Transfer to a bowl with remaining vinegar, reserved red onions, celery, oil, basil, lovage, salt, and pepper; toss gently to combine and serve.

​Source: Saveur​

Rhonda in MO
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