Classic Five-Bean Salad
Different kinds of beans cook at different rates, so it's best to prepare them in separate pans (working in batches if necessary). The salad can be made with just a few types instead of all five, as long as the total amount of dried beans still measures 2 1/2 cups.
- Total Time:
- Servings: 8
- Yield: Makes 10 cups
Source: Martha Stewart Living, July 2011
For the Salad
- 1/2 cup each of five kinds of dried beans, such as cranberry, navy, giant white, cannellini, and kidney
- 5 small dried bay leaves
- 1 medium carrot, cut crosswise into 5 pieces
- 1 celery stalk, cut crosswise into 5 pieces
- Coarse salt
- 12 ounces haricots verts, trimmed and cut into 1-inch pieces
- 1 cup fresh flat-leaf parsley
- 1 cup fresh cilantro
- 2 cups very small tomatoes or halved cherry tomatoes
For the Dressing
- 1/4 cup sherry vinegar
- 1 teaspoon Dijon mustard
- 3/4 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
Make the salad: Cover beans with water in separate saucepans, and bring to a boil. Remove from heat, and let stand for 1 hour.
Drain, and return beans to their saucepans. Add a bay leaf, a piece of carrot, and a piece of celery to each pan, and cover with water by 2 inches.
Bring to a boil. Skim foam. Add 1/2 teaspoon salt to each saucepan. Reduce heat, and simmer vigorously until beans are tender, 30 minutes to 1 1/2 hours, depending on size and age of beans. Drain, and let cool.
Meanwhile, bring a large pot of water to a boil. Add haricots verts and 1 tablespoon salt. Cook until tender and bright green, about 3 minutes. Drain, and run under cold water to stop the cooking process.
Make the dressing: Whisk together vinegar and mustard. Gradually whisk in oil. Season with salt and pepper.
Mix the salad: Combine beans with haricots verts, herbs, and tomatoes. Drizzle with dressing, and toss to coat. Let stand for 30 minutes.