Herby Three-Bean Salad
Ready for picnics and potlucks, this zippy take on a classically American three-bean salad features crunchy green beans, creamy chickpeas and cannellini beans (and is vegan, too). The marinated vegetables (fennel, celery and onions) add texture and a vinegary kick, while a mix of herbs lend complexity and freshness. Feel free to use whatever combination of canned beans you like; kidney beans are classic, black beans velvety, black-eyed peas earthy. You can prepare this salad up to four hours ahead and keep it at room temperature, or you can make it the day before and refrigerate it. Toss well and add more salt and vinegar, if needed, just before serving.
- Serves: 6 persons
- 1 ½teaspoons coriander seeds
- 1 ¼teaspoons salt, plus more as needed
- ¼cup unsweetened rice vinegar, plus more to taste
- 2teaspoons minced fresh thyme leaves
- ½teaspoon freshly ground black pepper
- ¼cup extra-virgin olive oil, plus more to taste
- 1cup thinly sliced red onion
- 1cup thinly sliced fennel, celery or a combination
- 8ounces green beans, trimmed and cut into 1-inch pieces (about 2 1/2 cups)
- 1(15-ounce) can chickpeas, drained and rinsed
- 1(15-ounce) can cannellini or Great Northern beans, drained and rinsed
- ¾cup chopped fresh soft herbs, such as parsley, mint, dill, cilantro or a combination
- Flaky sea salt, for serving
Step 1In a dry medium saucepan (one large enough to hold the green beans in Step 4), toast coriander seeds over medium heat, stirring frequently, until fragrant, 2 minutes. Transfer to a small bowl to cool. Once the seeds are cool enough to handle, use a mortar and pestle to crack them, or place them on a cutting board and crack with the flat side of a chef’s knife. Set aside.
Step 2Fill the same saucepan you used for the coriander with salted water and bring to a boil.
Step 3While waiting for the water to boil, combine 1/4 cup vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper in large mixing bowl. Slowly whisk in olive oil. Add onion along with fennel or celery, or both, and toss. Set aside to marinate for at least 10 minutes while preparing the rest of the salad.
Step 4To the boiling water, add the green beans and blanch for 2 to 3 minutes, until they turn bright green and are crisp-tender. Immediately drain beans in a colander, then run cold tap water over them to stop the cooking. Once cool, pat them dry.
Step 5Add the blanched green beans, chickpeas, cannellini beans, herbs and toasted coriander seeds to the marinated onions. Season with remaining salt and pepper, and gently toss to evenly combine. Taste and add more salt and vinegar if needed. (Keep in mind that you'll also be adding flaky salt to finish.) Drizzle with olive oil and flaky sea salt, and serve.