Recipe courtesy of Young Sun Huh

Three Bean Salad with Jalapeno-Cilantro Vinaigrette

We love coriander and try to work it into as many different dishes as we can. In this case, it complements the cilantro well, as they are different components of the same plant. The coriander adds more depth to a very light and fresh summer salad.
  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 to 6 servings (6 cups)
Share This Recipe

Ingredients

Kosher salt

2 ears fresh corn, shucked

8 ounces green string beans, untrimmed

8 ounces yellow wax beans, untrimmed

One 14.5-ounce can cannellini beans, drained and rinsed

1 teaspoon coriander seeds

1 cup picked fresh cilantro leaves, loosely packed

3 tablespoons lime juice

1 1/2 teaspoons honey

3 scallions, white and green parts, roughly chopped

1 clove garlic, minced

1/2 jalapeno, roughly chopped and seeded if you don't want it too spicy

Freshly ground black pepper

1/3 cup olive oil

Directions

  1. Bring a large pot of water to a boil. Salt the water generously. Add the ears of corn and boil for about 5 minutes (3 minutes if using local corn during the summer). Once the corn is cool enough to handle, cut the kernels off the cob. Reserve the kernels in a large bowl.
  2. After removing the corn, add the string beans and wax beans to the water. Boil until crisp-tender, about 2 minutes. Then transfer the beans to a bowl of generously salted ice water. Once the beans have cooled, transfer them to a paper-towel-lined plate and pat them dry. Trim the tops and cut the beans into 2-inch pieces. Add the trimmed string and wax beans, along with the cannellini beans, to the bowl with the corn. 
  3. In a small skillet over medium high heat, toast the coriander seeds until fragrant, about 3 minutes. Transfer the seeds to a spice grinder and pulse until finely ground. In a food processor, add the cilantro, lime juice, honey, ground coriander, scallions, garlic, jalapeno, 1 teaspoon salt and 1/4 teaspoon black pepper. Pulse a few times, and then stream in the olive oil while the processor is running. Add the dressing to the bowl. Toss and check for seasoning. Add more salt and pepper if desired.

Cook’s Note

If you don't have a food processor to make the dressing, you can cut the ingredients by hand and whisk them together in a bowl.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.