Herby Three-Bean Salad

1. Toast Coriander Seeds

Gently toast the coriander seeds in a medium saucepan until they're fragrant, about two minutes. Crush them lightly afterward to release their aromatic oils.

2. Prepare the Vinaigrette

Whisk together rice vinegar, fresh thyme, salt, and black pepper in a large mixing bowl. Gradually pour in the extra-virgin olive oil while whisking to create a harmonious vinaigrette.

3. Marinate Onions and Fennel

Toss the thinly sliced red onion and fennel into the vinaigrette and let them marinate for at least ten minutes.

4. Blanch Green Beans

Bring a saucepan of salted water to a rolling boil. Plunge the green beans into the boiling water and cook until brightly colored and tender-crisp, about two to three minutes. Drain and rinse under cold water to stop the cooking process.

5. Assemble the Salad

Add the blanched green beans, chickpeas, and cannellini beans to the bowl with the marinated onions and fennel. Chop the fresh soft herbs and add them to the salad along with the toasted coriander seeds. Toss gently to combine.

6. Season and Serve

Taste and adjust the seasoning if necessary, adding more salt, vinegar, or olive oil if needed. Serve with a sprinkle of flaky sea salt.