Three-bean Salad With Coriander Chili Dressing

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables		June 1992	1	Servings

INGREDIENTS

1	lb	Dried black beans, picked
		over
1	lb	Dried white beans, picked
		over
2		Garlic cloves
2		Bottled pickled jalapeno
		chilies seeded if
		desired
		wear rubber
		gloves
2	c	Loosely packed fresh
		coriander rinsed and
		spun
		dry
1/3	c	Plus 2 tablespoons fresh
		lemon juice
1	c	Vegetable oil
1	lb	Green beans, trimmed and cut
		into 1-inch pieces

INSTRUCTIONS

Note: It is important to soak and cook the black beans and the white
beans separately because one bean variety can become mushy in the few
minutes it takes another to become tender.  In a large saucepan combine
the black beans with triple their volume  of cold water and in another
large saucepan combine the white beans  with the same proportion of
cold water. Bring the water to a boil and  simmer the beans, uncovered,
for 2 minutes. Remove the pans from the  heat and let the beans soak
for 1 hour. Drain each pan of beans  separately in a colander. In each
pan put 2 1/2 quarts water and stir  the black beans into the water in
one pan, the white beans into the  water in the other. Cook the beans
at a bare simmer, testing for  doneness every 5 minutes, for 15 to 40
minutes, or until they are  just tender but still hold their shape.
Drain the beans and let them  cool to warm.  In a blender puree 1 of
the garlic cloves, the jalapenos, and 1 cup  of the coriander with 1/3
cup of the lemon juice, 2/3 cup of the oil,  and salt to taste,
scraping down the side of the blender, until the  dressing is smooth.
In a very large bowl toss the beans with the  dressing and let them
marinate, covered and chilled, stirring  occasionally, overnight. The
salad may be prepared up to this point 1  day in advance and kept
covered and chilled.  In a saucepan of boiling salted water boil the
green beans for 5  minutes, or until they are crisp-tender, and drain
them in a  colander. Refresh the beans under cold water and pat them
dry. In the  blender puree the remaining garlic clove and the remaining
1 cup  coriander with the remaining 2 tablespoons lemon juice, the
remaining  1/3 cup oil, and salt to taste, scraping down the side of
the  blender, until the dressing is smooth. Add the green beans and the
dressing to the bowl of dressed beans, toss the salad well, and serve
at room temperature.  Serves 10 to 12.  Gourmet June 1992  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4235 Calories From Fat: 2005 Total Fat: 227.2g Cholesterol: 0mg Sodium: 2460.9mg Potassium: 10759.9mg Carbohydrates: 422.1g Fiber: 122.7g Sugar: 7.5g Protein: 158.7g