Gemischter Bohnensalat (Mixed Bean Salad with Pistachios)

Recipe courtesy of chef Kurt Gutenbrunner.

Yield

4 servings

Ingredients

Salad

- 6 ounces haricots verts, cut into 1 1/2-inch pieces

- 6 ounces yellow wax beans, cut into 1 1/2-inch pieces

- 6 ounces shelled fava beans

- 1 cup pistachios - roasted, peeled and chopped

- 1 shallot, finely chopped

- Opal basil leaves, for garnishing

Marinade

- 1/4 cup light rice vinegar (unseasoned)

- 2 tablespoons sherry vinegar

- 1/4 cup water

- 6 tablespoons olive oil

- 1 tablespoon fresh lemon juice

- 1 teaspoon salt

- Black pepper to taste

- Sugar to taste

Dressing

- 1/4 cup plain yogurt

- 1/4 cup sour cream

- 3 tablespoons pistachio oil or Extra Virgin olive oil

- Dash of light rice vinegar (unseasoned)

- Dash of fresh lemon juice

- Salt and black pepper to taste

- Cayenne pepper to taste

Directions

1. Bring a large saucepan of salted water to a boil.

2. Prepare a large bowl of ice water.

3. Blanche the haricot verts, yellow wax beans and fava beans all together and cook until barely tender but still have a bite to them, 3 to 4 minutes.

4. Drain and add to the ice water.

5. Drain well and pat dry.

6. Make the marinade: in a large bowl, combine all the ingredients and whisk to blend.

7. Make the dressing: in a small bowl, combine all the ingredients and whisk to blend.

8. Add the beans to the marinade and toss to coat. Let stand for 10 minutes.

9. Drain the beans and transfer the beans to a large serving bowl or platter.

10. Sprinkle with the pistachios and shallots.

11. Drizzle the dressing over the top, garnish with the basil leaves and serve.

Notes

1. To make the salad a little lighter, omit the sour cream and substitute with another 1/4 cup yogurt.

2. Variation: depending on the season, different beans can be used as substitutes, for instance using canned garbanzo beans or frozen shelled soy beans in place of the fava beans which are typically only available during the spring and summer months.

3. Make ahead: the entire salad can be made ahead and stored, refrigerated, for up to 3 days.

Recipe from chef Kurt Gutenbrunner of  Wallsé, Blaue Gans, Cafe Sabarsky, The Upholstery Store

- Chef Q & A: Kurt Gutenbrunner

- Recommendations: Kurt Gutenbrunner