*  Exported from  MasterCook  *
               Three-Bean Salad With Coriander Chili Dressing
 Recipe By     : Gourmet June 1992
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Beans & Peas                     Gourmet Magazine
                 Salads & Salad Dressings         To Post
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         dried black beans -- picked over
    1      pound         dried white beans -- picked over
    2                    garlic cloves
    2                    bottled pickled jalapeño chilies -- seeded if desired
    2      cups          loosely packed fresh coriander -- rinsed and spun dry
      1/3  cup           fresh lemon juice -- plus
    2      tablespoons   fresh lemon juice
    1      cup           vegetable oil
    1      pound         green beans -- trimmed and cut
                         -- into 1-inch pieces
 Note: It is important to soak and cook the black beans and the white beans sepa
 rately because one bean variety can become mushy in the few minutes it takes an
 other to become tender.
 In a large saucepan combine the black beans with triple their volume of cold wa
 ter and in another large saucepan combine the white beans with the same proport
 ion 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 qua
 rts water and stir the black beans into the water in one pan, the white beans i
 nto the water in the other.  Cook the beans at a bare simmer, testing for donen
 ess every 5 minutes, for 15 to 40 minutes, or until they are just tender but st
 ill hold their shape.  Drain the beans and let them cool to warm.
 In a blender puree 1 of the garlic cloves, the jalapeños, and 1 cup of the coria
 nder with 1/3 cup of the lemon juice, 2/3 cup of the oil, and salt to taste, sc
 raping down the side of the blender, until the dressing is smooth.  In a very l
 arge bowl toss the beans with the dressing and let them marinate, covered and c
 hilled, 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 un
 til they are crisp-tender, and drain them in a colander.  Refresh the beans und
 er cold water and pat them dry.  In the blender puree the remaining garlic clov
 e and the remaining 1 cup coriander with the remaining 2 tablespoons lemon juic
 e, 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.
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