Three-Bean Salad with Cumin, Cilantro, and Oranges

Name: Three-Bean Salad with Cumin, Cilantro, and Oranges
Yield: Serves 8 to 10
Ingredients: 3/4 cup, red wine vinegar; 1/4 cup, lime juice; 3/4 cup, granulated sugar; 1/2 cup, canola oil; 2 medium cloves, garlic, minced; 1 teaspoon, ground cumin; 1 teaspoon, table salt; , Ground black pepper; 8 ounces, green beans, cut into 1-inch-long pieces; 8 ounces, yellow wax beans, cut into 1-inch-long pieces; 2 , medium oranges, separated into segments, membranes removed from each, then cut in half lengthwise; 1 can, red kidney beans (15.5-ounce), rinsed and drained; 1/2 , medium red onion, chopped medium; 1/4 cup, minced fresh cilantro leaves

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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.

SERVES8 to 10

TIME45 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...

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