Three-Bean Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 185
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 20
- Dietary Fiber
- 8
- Sugar
- 3
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 479
- Total: 1 hr 25 min
- Prep: 1 hr 20 min
- Cook: 5 min
Ingredients
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
Directions
- 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.