Three-Bean Salad

Directions

1. 1
   Bring a large pot of salted water to a boil.
2. 2
   Make the brine: Combine the vinegar, half of the lemon juice, 1/2 cup water, the sugar, coriander, 1 teaspoon salt and a pinch of pepper in a saucepan.
3. 3
   Bring to a boil and cook 1 to 2 minutes.
4. 4
   Put the bell pepper and red onion in a bowl; pour in the brine.
5. 5
   Let cool to room temperature.
6. 6
   Cook the green and wax beans in the boiling water until crisp-tender, 3 to 4 minutes.
7. 7
   Drain and rinse.
8. 8
   Transfer to a large bowl along with the black beans.
9. 9
   Reserve 1/4 cup brine, then drain the bell pepper and onion and add to the beans.
10. 10
    Make the vinaigrette: Whisk the reserved brine, the remaining lemon juice and the mustard in a bowl, then whisk in the olive oil until smooth.
11. 11
    Toss with the bean mixture.
12. 12
    Cover and refrigerate at least 1 hour.
13. 13
    Stir in the cilantro and season with salt and pepper before serving.
14. 14
    Photograph by Kana Okada