Three Bean Salad
Kosher salt
½ cup white vinegar
Juice of 1lemon
1 teaspoon sugar
½ teaspoon crushed coriander seeds
Freshly ground pepper
1 small red bell pepper, thinly sliced
½ small red onion, thinly sliced
½ pound green beans, trimmed & halved crosswise
½ pound wax beans, trimmed & halved crosswise
15 ounce can black beans, drained & rinsed
1 teaspoon dijon mustard
¼ cup extra virgin olive oil
2 tablespoons chopped fresh cilantro
Make a brine by combining vinegar, half the lemon juice, ½ cup water, sugar, coriander, 1 teaspoon salt and a pinch of pepper in a saucepan. Bring to a boil and cook 1-2 minutes. Put the bell pepper and red onion in a bowl; pour in the bring and let cool to room temperature. Bring a large pot of salted water to a boil. Cook the green and wax beans in boiling water until crisp-tender, 3-4 minutes. Drain and rinse. Transfer to a large bowl, along with the black beans. Reserve ¼ cup bring mixture, then drain the bell pepper and onion and add them to the bean mixture. Make a vinaigrette by whisking together the reserved brine, remaining lemon juice and mustard in a bowl then whisk in the olive oil until smooth. Toss with bean mixture. Cover and refrigerate at least an hour. Stir in cilantro and season before serving.
