Green Bean, Bell Pepper, and Red Onion Salad

Ingredients:

• 230g green beans, tops trimmed, halved at an angle
• 230 g white green beans, tops trimmed, halved at an angle
• 1 can (400g) red kidney beans, drained and rinsed
• 1/2 cup 5% table vinegar
• Juice of 1 lemon
• 1 teaspoon of sugar
• 1/2 tsp coriander seeds, crushed
• 1 teaspoon coarse salt, plus more as needed
• Freshly ground black pepper
• 1 red bell pepper, cut into strips
• 1/2 red onion, thinly sliced
• 1 teaspoon Dijon mustard
• 1/4 cup olive oil
• 2 tbsp chopped fresh cilantro

Preparation:

1. Prepare the marinade: Combine vinegar, half a lemon juice, 1/2 cup water, sugar, coriander seeds, salt, and a pinch of pepper in a saucepan. Bring to a boil and cook for 1–2 minutes.
   
   Place bell pepper and red onion in a separate bowl; pour in the brine. Let cool to room temperature.
   
   Remove the bell peppers and red onions from the marinade and pat dry. Reserve 1/4 cup of the marinade for the dressing.
2. Prepare green beans: Bring a large pot of salted water to a boil, add green and white green beans, and cook until tender, 3 to 4 minutes. Drain and rinse.
   
   Place white and green beans in a salad bowl, then add red beans, pickled bell peppers and red onion.
3. Prepare the spicy dressing: Whisk the marinade, remaining lemon juice and Dijon mustard in a bowl, then pour in the olive oil, whisking constantly until smooth.
   
   Add the dressing to the salad bowl and toss. Cover and refrigerate for at least 1 hour. Before serving, stir in the cilantro and season with salt and pepper.