← All recipes

🥗 Bean-Pear Salad

236 kcal · 30 min · 4 servings

Ingredients

• 200 g broad beans (frozen)
• 200 g green beans
• salt
• 0.5 bunch chives
• 10 ml pear syrup (1 tbsp)
• 2 tbsp balsamic vinegar
• pepper
• 1 tbsp walnut oil
• 10 g sunflower seeds (2 tsp)
• 150 g ripe pears (1 ripe pear)

Instructions

1. 1. Let the broad beans thaw in lukewarm water.
2. 2. Wash and trim the green beans. Cut them in half or into thirds depending on their thickness.
3. 3. Add the green beans to boiling salted water and cook them for 10 minutes.
4. 4. Remove the green beans with a slotted spoon and plunge them into cold water. Cook the broad beans for 2 to 3 minutes in the still hot cooking water, drain them, and also plunge them into cold water.
5. 5. Open the pods of the broad beans and squeeze out the bean kernels. Let them cool down in a bowl together with the green beans.
6. 6. Wash the chives and shake them dry. Set aside a few stalks for garnish and chop the rest into small rings. Add them to the beans.
7. 7. Whisk pear syrup and balsamic vinegar together in a small bowl.
8. 8. Season the sauce with salt and pepper and stir in the walnut oil. Mix the sauce with the beans and let the salad marinate for 10 minutes.
9. 9. Toast the sunflower seeds in a pan without oil until golden brown and let them cool down.
10. 10. Peel the pear, quarter it, and remove the core. Cut the quarters into slices and mix them with the sunflower seeds into the salad. Garnish with the reserved chive stalks and serve.

Nutrition per serving

• kcal: 236
• Protein: 11 g · Fett/Fat: 8 g · Carbs: 29 g