Three-Bean Salad Recipe

Name: Three-Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 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

Servings: persons

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

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Kosher salt, 1/2 cup white vinegar, Juice of 1 lemon, 1 teaspoon sugar, and more.

Yes, Three-Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Three-Bean Salad

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