<http://schema.org/recipeInstructions>
" Make the beans: Stir together water, 2 teaspoons salt, bay leaf, cinnamon stick, peppercorns, and oregano in a saucepan. Bring to a boil. Add cranberry beans. Return to a boil. Reduce heat, and simmer until tender, 15 to 20 minutes. Drain. Prepare an ice-water bath. Bring a large pot of water to a boil. Add remaining tablespoon salt. Working with one variety at a time, blanch remaining beans in boiling water until crisp-tender (about 1 1/2 minutes for haricots verts; 2 1/2 minutes for larger beans). Using a slotted spoon, transfer to ice-water bath to stop the cooking. Drain. Make the dressing: Whisk together mustard, sugar, salt, and pepper in a large bowl. Add vinegar, and whisk until sugar has dissolved. Add oil in a slow, steady stream, whisking until emulsified. Whisk in red-pepper flakes and herbs. Add beans to dressing, and toss. Let stand at room temperature for 1 1/2 hours, tossing occasionally, or marinate in the refrigerator overnight before serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a6729/five-bean-salad-recipe/>