Three-Bean Salad

Ingredients

• 15 ounce black beans drained and rinsed canned
• 0.5 teaspoon coriander seeds crushed
• 1 teaspoon dijon mustard 
• 2 tablespoons cilantro leaves fresh chopped
• 0.5 pound green beans trimmed halved
• 1  juice of lemon 
• 6 servings kosher salt 
• 0.3 cup olive oil extra-virgin
• 6 servings pepper freshly ground
• 1 small bell pepper red thinly sliced
• 0.5 small onion red thinly sliced
• 1 teaspoon sugar 
• 0.5 pound turtle beans trimmed halved
• 0.5 cup vinegar white

Equipment

• bowl
• sauce pan
• whisk

Directions

1. 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.
2. Put the bell pepper and red onion in a bowl; pour in the brine.
3. Let cool to room temperature.
4. Cook the green and wax beans in the boiling water until crisp-tender, 3 to 4 minutes.
5. Drain and rinse.
6. Transfer to a large bowl along with the black beans.
7. 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.
8. Photograph by Kana Okada