Three-Bean Salad

• Kosher salt
• 1/2 cup white vinegar
• Juice of 1 lemon
• 1 teaspoon sugar
• 1/2 teaspoon crushed coriander seeds
• Freshly ground pepper
• 1 small red bell pepper, thinly sliced
• 1/2 small red onion, thinly sliced
• 1/2 pound green beans, trimmed and halved crosswise
• 1/2 pound wax beans, trimmed and halved crosswise
• 1 15 -ounce can black beans, drained and rinsed
• 1 teaspoon dijon mustard
• 1/4 cup extra-virgin olive oil
• 2 tablespoons chopped fresh cilantro

1. Bring a large pot of salted water to a boil.
2. Make the brine: 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.
3. Bring to a boil and cook 1 to 2 minutes.
4. Put the bell pepper and red onion in a bowl; pour in the brine.
5. Let cool to room temperature.
6. Cook the green and wax beans in the boiling water until crisp-tender, 3 to 4 minutes.
7. Drain and rinse.
8. Transfer to a large bowl along with the black beans.
9. Reserve 1/4 cup brine, then drain the bell pepper and onion and add to the beans.
10. Make the vinaigrette: Whisk the reserved brine, the remaining lemon juice and the mustard in a bowl, then whisk in the olive oil until smooth.
11. Toss with the bean mixture.
12. Cover and refrigerate at least 1 hour.
13. Stir in the cilantro and season with salt and pepper before serving.
14. Photograph by Kana Okada

kosher salt, white vinegar, lemon, sugar, coriander seeds, freshly ground pepper, red bell pepper, red onion, green beans, wax beans, black beans, mustard, extravirgin olive oil, fresh cilantro

Taken from www.foodnetwork.com/recipes/food-network-kitchens/three-bean-salad-recipe2.html (may not work)