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1
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.
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2
Bring the water to a boil and simmer the beans, uncovered, for 2 minutes.
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3
Remove the pans from the heat and let the beans soak for 1 hour.
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4
Drain each pan of beans separately in a colander.
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5
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.
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6
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.
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7
Drain the beans and let them cool to warm.
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8
In a blender puree 1 of the garlic cloves, the jalapenos, 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.
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9
In a very large bowl toss the beans with the dressing and let them marinate, covered and chilled, stirring occasionally, overnight.
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10
The salad may be prepared up to this point 1 day in advance and kept covered and chilled.
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11
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.
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12
Refresh the beans under cold water and pat them dry.
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13
In the blender puree 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.
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14
Add the green beans and the dressing to the bowl of dressed beans, toss the salad well, and serve at room temperature.
