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Three-Bean Salad with Honey-Mustard Vinaigrette

Recipe information

  • Yield

    serves 4

Ingredients

Juice of 2 limes
1 1/2 tablespoons finely chopped fresh tarragon leaves
1 1/2 tablespoons finely chopped fresh chives
1 tablespoon honey
1 1/2 teaspoons Dijon mustard
1/4 teaspoon coarse salt
1/4 pound haricots verts or green beans, trimmed and cut into thirds
1 cup canned kidney beans, drained and rinsed
1 cup canned cannellini beans, drained and rinsed
1 ounce mâche or watercress, trimmed, rinsed, and spun dry
Freshly ground pepper

Preparation

  1. Step 1

    Make the vinaigrette: In a small bowl, whisk together the lime juice, tarragon, chives, honey, mustard, and salt until combined. Set aside.

    Step 2

    Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil. Add the haricots verts or green beans; simmer until bright green but still crisp, about 2 minutes. Using a slotted spoon, transfer the haricots verts to the ice bath, and let cool completely. Drain in a colander, and pat dry with paper towels. Place in a large serving bowl. Add the kidney beans and cannellini, and drizzle with vinaigrette. Toss to coat. Gently toss in the mâche or watercress; season with pepper. Serve.

  2. Fit to eat recipe

    Step 3

    (Per serving)

    Step 4

    Calories: 105

    Step 5

    Fat: 0g

    Step 6

    Cholesterol: 0mg

    Step 7

    Carbohydrate: 21g

    Step 8

    Sodium: 164mg

    Step 9

    Protein: 6g

    Step 10

    Fiber: 6g

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSaladLimeCitrusFruitGreen BeanBean and LegumeVegetableKidney BeanCannellini BeanWhite BeanWatercressLeafy GreensChiveHerbs & SpicesTarragonStarterSideDinnerLunchVegetarianDairy FreeGluten FreeNut FreeEasyQuickSimmerCookbooks
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