THREE-BEAN SALAD WITH CORIANDER CHILI DRESSING
Yield Serves 10 to 12
Number Of Ingredients 9
Steps:
- In a large saucepan combine the black beans with triple their volume of cold water and in another large saucepan combine the white beans with the same proportion of cold water. Bring the water to a boil and simmer the beans, uncovered, for 2 minutes. Remove the pans from the heat and let the beans soak for 1 hour. Drain each pan of beans separately in a colander. In each pan put 2 1/2 quarts water and stir the black beans into the water in one pan, the white beans into the water in the other. Cook the beans at a bare simmer, testing for doneness every 5 minutes, for 15 to 40 minutes, or until they are just tender but still hold their shape. Drain the beans and let them cool to warm.
- In a blender purée 1 of the garlic cloves, the jalapeños, and 1 cup of the coriander with 1/3 cup of the lemon juice, 2/3 cup of the oil, and salt to taste, scraping down the side of the blender, until the dressing is smooth. In a very large bowl toss the beans with the dressing and let them marinate, covered and chilled, stirring occasionally, overnight. The salad may be prepared up to this point 1 day in advance and kept covered and chilled.
- In a saucepan of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In the blender purée the remaining garlic clove and the remaining 1 cup coriander with the remaining 2 tablespoons lemon juice, the remaining 1/3 cup oil, and salt to taste, scraping down the side of the blender, until the dressing is smooth. Add the green beans and the dressing to the bowl of dressed beans, toss the salad well, and serve at room temperature.
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Opi Barua
[email protected]I love the combination of flavors and textures in this salad.
Samuel Napoles
[email protected]This salad is a great source of protein and fiber.
Abdul Haq Abdul Haq
[email protected]This salad is a great way to get your kids to eat their vegetables.
BM Alamin
[email protected]I love the bright and cheerful colors of this salad.
Obinwa Joseph
[email protected]This salad is a great way to use up leftover beans and corn.
Trice Hold
[email protected]I'm not a vegetarian, but I really enjoy this salad. It's a great way to get my daily dose of vegetables.
Afroja Ahmed
[email protected]This salad is perfect for a summer barbecue.
Mohammed Shamim
[email protected]I'm always looking for new salad recipes and this one is definitely a keeper.
Fezeka Reichel
[email protected]This salad is a great way to get your kids to eat their vegetables.
Aani BaBa
[email protected]I've made this salad several times and it's always a hit. I love the combination of flavors and textures.
Pattisaqib Pattisaqib
[email protected]I made this salad for a picnic and it was a disaster. The dressing was too runny and the salad was just too bland.
Nimco xasan Xarbi
[email protected]I'm not sure about the coriander-chili dressing. It was a bit too spicy for me.
Free Fire with Bangladesh
[email protected]This salad is a great source of protein and fiber.
Jahnee Redding
[email protected]I added some chopped avocado to this salad and it was delicious!
Berlin
[email protected]This salad is a great way to use up leftover beans and corn.
Clayton
[email protected]I'm not a big fan of beans, but I really enjoyed this salad. The dressing is what really makes it.
SMART STANLEY
[email protected]This salad is so easy to make and it's always a crowd-pleaser.
Terez W
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavor of the coriander-chili dressing.
Isaiah Garcia
[email protected]This salad is a refreshing and flavorful side dish that is perfect for any occasion. The combination of the beans, corn, and vegetables is delicious, and the coriander-chili dressing adds a nice kick.