Ingredients
1/2 cup each of five kinds of dried beans, such as cranberry, navy, giant white, cannellini, and kidney
5 small dried bay leaves
1 medium carrot, cut crosswise into 5 pieces
1 celery stalk, cut crosswise into 5 pieces
Coarse salt
12 ounces haricots verts, trimmed and cut into 1-inch pieces
1 cup fresh flat-leaf parsley
1 cup fresh cilantro
2 cups very small tomatoes or halved cherry tomatoes
1/4 cup sherry vinegar
1 teaspoon Dijon mustard
3/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
Preparation
Make the salad: Coverbeans with water in separatesaucepans, and bring to aboil. Remove from heat, andlet stand for 1 hour.
Drain, and return beans totheir saucepans. Add a bay leaf,a piece of carrot, and a pieceof celery to each pan, and coverwith water by 2 inches.
Bring to a boil. Skim foam.Add 1/2 teaspoon salt to eachsaucepan. Reduce heat, and simmer vigorously until beans aretender, 30 minutes to 1 1/2 hours,depending on size and age ofbeans. Drain, and let cool.
Meanwhile, bring a large potof water to a boil. Add haricotsverts and 1 tablespoon salt.Cook until tender and brightgreen, about 3 minutes. Drain,and run under cold waterto stop the cooking process.
Make the dressing: Whisktogether vinegar and mustard.Gradually whisk in oil. Seasonwith salt and pepper.
Mix the salad: Combine beanswith haricots verts, herbs, andtomatoes. Drizzle with dressing,and toss to coat. Let stand for30 minutes.
