Summer Bean Salad

  • Serves

    serves 4


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


Step 1

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.

Step 2

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.

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