Three-Bean Salad

Total Time:
1 hr 25 min
1 hr 20 min
5 min

6 servings

  • Kosher salt
  • 1/2 cup white vinegar
  • Juice of 1 lemon
  • 1 teaspoon sugar
  • 1/2 teaspoon crushed coriander seeds
  • Freshly ground pepper
  • 1 small red bell pepper, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1/2 pound green beans, trimmed and halved crosswise
  • 1/2 pound wax beans, trimmed and halved crosswise
  • 1 15 -ounce can black beans, drained and rinsed
  • 1 teaspoon dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh cilantro
  • Bring a large pot of salted water to a boil. Make the brine: Combine the vinegar, half of the lemon juice, 1/2 cup water, the sugar, coriander, 1 teaspoon salt and a pinch of pepper in a saucepan. Bring to a boil and cook 1 to 2 minutes. Put the bell pepper and red onion in a bowl; pour in the brine. Let cool to room temperature.

  • Cook the green and wax beans in the boiling water until crisp-tender, 3 to 4 minutes. Drain and rinse. Transfer to a large bowl along with the black beans.

  • Reserve 1/4 cup brine, then drain the bell pepper and onion and add to the beans. Make the vinaigrette: Whisk the reserved brine, the remaining lemon juice and the mustard in a bowl, then whisk in the olive oil until smooth. Toss with the bean mixture. Cover and refrigerate at least 1 hour. Stir in the cilantro and season with salt and pepper before serving.

  • Photograph by Kana Okada

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