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Gallery Recipe Summary Servings: 6 Yield: Makes about 6 cups

Ingredients For the beans 6 cups water 2 teaspoons plus 1 tablespoon coarse salt 1 bay leaf 1 piece (1/2 inch) cinnamon stick 1/2 teaspoon whole black peppercorns 1 oregano sprig 3/4 pound fresh cranberry beans, shelled (about 1 cup) 4 ounces haricots verts (green, yellow, or a combination), trimmed 4 ounces green beans, trimmed 4 ounces wax beans, trimmed 4 ounces flat Italian beans (green, yellow, or a combination), trimmed For the dressing 1 teaspoon Dijon mustard 1 teaspoon sugar 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 1/4 cup red-wine vinegar 3/4 cup extra-virgin olive oil 1/4 teaspoon crushed red-pepper flakes 2 teaspoons finely chopped fresh oregano 2 tablespoons finely chopped fresh flat-leaf parsley

Gallery

Recipe Summary Servings: 6 Yield: Makes about 6 cups

Recipe Summary Servings: 6 Yield: Makes about 6 cups

Recipe Summary

Servings: 6 Yield: Makes about 6 cups

Servings: 6

Yield: Makes about 6 cups

6

Makes about 6 cups

Ingredients

Ingredients

  • 6 cups water 2 teaspoons plus 1 tablespoon coarse salt 1 bay leaf 1 piece (1/2 inch) cinnamon stick 1/2 teaspoon whole black peppercorns 1 oregano sprig 3/4 pound fresh cranberry beans, shelled (about 1 cup) 4 ounces haricots verts (green, yellow, or a combination), trimmed 4 ounces green beans, trimmed 4 ounces wax beans, trimmed 4 ounces flat Italian beans (green, yellow, or a combination), trimmed

  • 1 teaspoon Dijon mustard 1 teaspoon sugar 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 1/4 cup red-wine vinegar 3/4 cup extra-virgin olive oil 1/4 teaspoon crushed red-pepper flakes 2 teaspoons finely chopped fresh oregano 2 tablespoons finely chopped fresh flat-leaf parsley

Directions

Make the beans: Stir together water, 2 teaspoons salt, bay leaf, cinnamon stick, peppercorns, and oregano in a saucepan. Bring to a boil. Add cranberry beans. Return to a boil. Reduce heat, and simmer until tender, 15 to 20 minutes. Drain.

Prepare an ice-water bath. Bring a large pot of water to a boil. Add remaining tablespoon salt. Working with one variety at a time, blanch remaining beans in boiling water until crisp-tender (about 1 1/2 minutes for haricots verts; 2 1/2 minutes for larger beans). Using a slotted spoon, transfer to ice-water bath to stop the cooking. Drain.

Make the dressing: Whisk together mustard, sugar, salt, and pepper in a large bowl. Add vinegar, and whisk until sugar has dissolved. Add oil in a slow, steady stream, whisking until emulsified. Whisk in red-pepper flakes and herbs.

Add beans to dressing, and toss. Let stand at room temperature for 1 1/2 hours, tossing occasionally, or marinate in the refrigerator overnight before serving.

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All Reviews for Five-Bean Salad

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All Reviews for Five-Bean Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest