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.