Three-Bean Salad with Toasted Coriander Vinaigrette

Three-Bean Salad with Toasted Coriander Vinaigrette

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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6 to 6 Serves 6 to 8.
Three-bean salad is an old-fashioned summertime favorite. Here is an updated version that calls for fresh shelling beans, slender French snap beans and pale wax beans. You can substitute other green beans for the haricots verts. The flavor intensifies if the salad is allowed to marinate for at least 1 hour.


  • 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


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.
Serves 6 to 8.
Adapted from Williams-Sonoma Lifestyles Series, Vegetarian for All Seasons, by Pamela Sheldon Johns (Time-Life Books, 1998).
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