Bean-Pear Salad

Ingredients

• 200 g thick beans (frozen)
• 200 g Green beans
• Salt
• 0.5 bunch Chives
• 10 ml pear juice (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 thick beans thaw in warm water.

2. 2.

   Meanwhile, wash and trim the green beans; cut them crosswise into halves or thirds depending on size.

3. 3.

   Add the green beans to boiling salted water and cook for 10 minutes.

4. 4.

   Remove the green beans with a slotted spoon, shock them in cold water. Cook the thick beans for 2–3 minutes in the pot with the still‑boiling water, then drain and shock them.

5. 5.

   Open the shells of the thick beans and press out the seeds. Let the beans cool together with the green beans in a bowl.

6. 6.

   Wash the chives and shake off excess moisture. Set aside some stems, cut the rest into ribbons, and add to the beans.

7. 7.

   Whisk the pear juice and balsamic vinegar together in a small bowl with a whisk.

8. 8.

   Season with salt, pepper, and fold in the walnut oil. Mix the sauce with the beans and let it sit for 10 minutes.

9. 9.

   Roast the sunflower seeds in a dry pan until golden brown, then cool them.

10. 10.

    Peel the pear, quarter it, remove the core. Slice the pear quarters into strips and mix with the sunflower seeds under the salad. Garnish with chives and serve.