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

Side Dishes
Vegetables
Fruit
Beans
Vegetarian
Salads

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.

SERVES 8 to 10

TIME 45 minutes, plus 12 hours chilling and 30 minutes standing

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