Recipe of the week

For good reason, three-bean salads are a picnic staple, said Melissa Clark in

The New York Times. But classic versions rely on three varieties of canned beans. This version is “fresher, brighter, and herbier.”

Herby three-bean salad

1½ tsp coriander seeds • ¼ cup unsweetened rice vinegar • 2 tsp minced thyme leaves • kosher salt • ½ tsp freshly ground black pepper • ¼ cup extra-virgin olive oil • 1 cup thinly sliced red onion • 1 cup thinly sliced fennel or celery •

8 oz green beans, trimmed and cut into 1-inch pieces • 1 (15-oz) can chickpeas, drained and rinsed • 1 (15-oz) can cannellini, drained and rinsed • ¾ cup chopped

fresh herbs, such as parsley, mint, or dill • flaky sea salt, for serving

• In a medium saucepan, toast corian• In saucepan, bring salted water to boil. der seeds over medium heat, stirring Add green beans and blanch for 2 to 3 frequently, 2 minutes. Transfer to small minutes. Drain beans in a colander and bowl. Once seeds are cool, run cold water over them, crack them with the flat side then pat them dry. of a chef’s knife. • Add all beans plus herbs • In a mixing bowl, combine and toasted seeds to marivinegar, thyme, ½ tsp salt, and nated onions. Season with ¼ tsp black pepper. Slowly remaining salt and pepper; whisk in olive oil. Add onion toss to combine. Add more and fennel or celery, and toss. salt or vinegar to taste.

Set aside to marinate at least Drizzle with olive oil and 10 minutes. flaky sea salt. Serves 6 to 8.