Three-Bean Salad with Cumin, Cilantro, and Oranges
Appears in Cook's Illustrated July/August 1999
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...