Three-Bean Salad with Honey-Mustard Vinaigrette

Name: Three-Bean Salad with Honey-Mustard Vinaigrette
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

January 26, 2012

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

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.
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.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Fit to eat recipe

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Recipe notes