Three-Bean Salad With Toasted Coriander Vinaigrette
This vibrant Three-Bean Salad is a delightful medley of fresh, tender beans marinated in a zesty vinaigrette. The combination of flageolet, yellow wax, and haricots verts beans creates a colorful and flavorful dish perfect for any occasion. The tangy lemon juice, white wine vinegar, and aromatic coriander bring a wonderful depth of flavor to this refreshing salad. Enjoy it chilled or at room temperature for a summer side that bursts with freshness.
— Constant Cookbook
Ingredients
- 1/2 lb. fresh flageolet beans or other fresh
- shelling beans, shelled
- 1 lb. yellow wax beans, trimmed and cut into
- 2-inch lengths
- 1 lb. haricots verts, trimmed
- 1 tsp. ground coriander
- 1/4 cup fresh lemon juice
- 2 Tbs. white wine vinegar
- 2 shallots, minced
- 3/4 cup safflower oil
- 1 tsp. lemon zest
- Salt and freshly ground pepper, to taste
Instructions
- 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 out the shelling beans 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.
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