Three-Bean Salad with Honey-Mustard Vinaigrette
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Martha Stewart Living
- Yield Serves 4
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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 mache or watercress, trimmed, rinsed, and spun dry
- Freshly ground pepper
Directions
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Make the vinaigrette: In a small bowl, whisk together lime juice, tarragon, chives, honey, mustard, and salt until combined. Set aside.
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Prepare an ice bath; set aside. Bring a medium saucepan of water to a boil. Add haricots verts or green beans; simmer until bright green but still crisp, about 2 minutes. Using a slotted spoon, transfer haricots verts to ice bath, and let cool completely. Drain in a colander, and pat dry with paper towels. Place in a large serving bowl. Add kidney beans and cannellini, and drizzle with vinaigrette. Toss to coat. Gently toss in the mache or watercress; season with pepper. Serve.
+I+used+1+tea+of+extra+tarragon+and+omitted+the+watercress+as+my+grocery+store+didn%27t+have+it.++Very+good+summer+salad.+It+was+light+and+fresh.++I%27ll+definitely+make+it+again%21+
I'm really not one for three bean salad. It conjures up memories of warm, canned grossness from bacteria-ridden salad bars. This salad was light and fresh and super flavorful! Read about my modifications and cooking adventure here: http://bambinosteps.com/2010/06/summer-salads/.