Five-Bean Salad

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Martha Stewart


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6 cups water

2 teaspoons plus 1 tablespoon coarse salt

1 bay leaf

1 piece (1/2 inch) cinnamon stick

1/2 teaspoon whole black peppercorns

1 oregano sprig

3/4 pound fresh cranberry beans, shelled (about 1 cup)

4 ounces haricots verts (green, yellow, or a combination), trimmed

4 ounces green beans, trimmed

4 ounces wax beans, trimmed

4 ounces flat Italian beans (green, yellow, or a combination), trimmed

1 teaspoon Dijon mustard

1 teaspoon sugar

1/2 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

1/4 cup red-wine vinegar

3/4 cup extra-virgin olive oil

1/4 teaspoon crushed red-pepper flakes

2 teaspoons finely chopped fresh oregano

2 tablespoons finely chopped fresh flat-leaf parsley

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