Name: Five-Bean Salad
Yield: 1
Ingredients: 6 c. water -; 2 tsp. plus 1 tablespoon coarse salt -; 1 bay leaf -; 1 piece cinnamon stick -; 1/2 tsp. whole black peppercorns -; 1 Oregano sprig -; 3/4 lb. fresh cranberry beans -; 4 oz. haricots verts (green, yellow, or a combination) -; 4 oz. green beans -; 4 oz. wax beans -; 4 oz. flat Italian beans (green, yellow, or a combination) -; 1 tsp. Dijon mustard -; 1 tsp. sugar -; 1/2 tsp. Coarse salt -; 1/4 tsp. Freshly ground pepper -; 1/4 c. red-wine vinegar -; 3/4 c. extra-virgin olive oil -; 1/4 tsp. crushed red-pepper flakes -; 2 tsp. finely chopped fresh oregano -; 2 tbsp. finely chopped fresh flat-leaf parsley -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Five-Bean Salad

1. 6 c. water -

2. 2 tsp. plus 1 tablespoon coarse salt -

3. 1 bay leaf -

4. 1 piece cinnamon stick -

5. 1/2 tsp. whole black peppercorns -

6. 1 Oregano sprig -

7. 3/4 lb. fresh cranberry beans -

8. 4 oz. haricots verts (green, yellow, or a combination) -

9. 4 oz. green beans -

10. 4 oz. wax beans -

11. 4 oz. flat Italian beans (green, yellow, or a combination) -

12. 1 tsp. Dijon mustard -

13. 1 tsp. sugar -

14. 1/2 tsp. Coarse salt -

15. 1/4 tsp. Freshly ground pepper -

16. 1/4 c. red-wine vinegar -

17. 3/4 c. extra-virgin olive oil -

18. 1/4 tsp. crushed red-pepper flakes -

19. 2 tsp. finely chopped fresh oregano -

20. 2 tbsp. finely chopped fresh flat-leaf parsley -

How to cook deliciously - Five-Bean Salad

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.