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.
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
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