Three-Bean Salad with Cumin, Cilantro, and Oranges

2 comments

Appears in Cook's Illustrated July/August 1999

Can this recipe from the '50s be improved with modern ingredients and techniques? The answer is yes, and no.

SERVES 8 to 10

TIME 45 minutes, plus 12 hours chilling and 30 minutes standing

WHY THIS RECIPE WORKS

Our updated, fresher-tasting three-bean salad recipe used a combination of canned kidney beans and fresh yellow and green beans. For the dressing, we used canola oil for mildness and red wine vinegar for tang. Heating the oil and vinegar wi...

Print