*  Exported from  MasterCook  *

              Three-Bean Salad With Coriander Chili Dressing

Recipe By     : Gourmet June 1992
Serving Size  : 10   Preparation Time :0:00
Categories    : Beans & Peas                     Gourmet Magazine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            Dried black beans -- picked over
   1      lb            Dried white beans -- picked over
   2      cl            Garlic
   2                    Pickled jalapeños -- seeded
                        - if desired
   2      c             Fresh coriander -- rinsed,
                        - spun dry & loosely packed
     1/3  c             Fresh lemon juice -- +2 tb
   1      c             Vegetable oil
   1      lb            Green beans -- trimmed and cut
                        - into 1" pieces

Note: It is important to soak and cook the black beans and the white
beans separately because one bean variety can become mushy in the few
minutes it takes another to become tender.

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. Bring the water to a boil
and simmer the beans, uncovered, for 2 minutes. Remove the pans from
the heat and let the beans soak for 1 hour. Drain each pan of beans
separately in a colander. In each pan put 2-1/2 qt water and stir the
black beans into the water in one pan, the white beans into the water
in the other. 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. Drain the beans and let them cool to warm.

In a blender puree 1 of the garlic cloves, the jalapeños, 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.  In a very large bowl toss the beans with the
dressing and let them marinate, covered and chilled, stirring
occasionally, overnight. The salad may be prepared up to this point
1 day in advance and kept covered and chilled.

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. Refresh the beans under cold water and pat them dry. In the
blender puree the remaining garlic clove and the remaining 1 cup
coriander with the remaining 2 tb lemon juice, the remaining 1/3 cup
oil, and salt to taste, scraping down the side of the blender, until
the dressing is smooth. Add the green beans and the dressing to the
bowl of dressed beans, toss the salad well, and serve at room
temperature.

Serves 10 to 12.

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