Three-Bean Salad With Toasted Coriander Vinaigrette

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Three-Bean Salad With Toasted Coriander Vinaigrette

 

1/2 pound fresh flageolet beans or other fresh

shelling beans, shelled

1 pound yellow wax beans, trimmed, cut into 2 " lengths

1 pound haricots verts, trimmed (long thin green

beans)

1 teaspoon ground coriander

1/4 cup fresh lemon juice

2 tablespoons white wine vinegar

2 shallots, minced

3/4 cup safflower oil

1 teaspoon lemon zest

salt to taste

freshly ground black pepper to taste

 

Bring a large saucepan three-fourths full of salted

water to a boil over high heat. Add the shelling beans

and boil until just tender, 10 to 15 minutes. Scoop

shelling beans out with a slotted spoon and

immediately immerse in ice water to stop the cooking.

Scoop out of the ice water and set aside to drain.

Repeat with the yellow wax beans and haricots verts,

cooking the wax beans 7 to 8 minutes and the haricots

verts about 5 minutes.

In a small, dry fry pan over medium heat, toast the

coriander, shaking the pan occasionally, until

aromatic, 2 to 3 minutes. Transfer to a plate to cool.

In a small bowl, combine the lemon juice, vinegar and

shallots. While whisking continuously, slowly drizzle

in the safflower oil to form a vinaigrette. Stir in

the lemon zest and coriander, and season with salt and

pepper.

Combine all the beans in a large bowl. Add the

vinaigrette and toss to mix well. Let stand for at

least 1 hour to marinate, or refrigerate for up to 3

hours. Serve chilled or at room temperature.

Serves 6 to 8.

 

 

 

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