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  • Three Bean Salad With Honey Mustard Vinaigrette

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    Three Bean Salad With Honey Mustard Vinaigrette
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    •     Juice of 2 limes
    • 1 1/2 Tbsp. fresh tarragon leaves finely minced
    • 1 1/2 Tbsp. fresh chives finely minced
    • 1 Tbsp. honey
    • 1 1/2 tsp Dijon mustard
    • 1/4 tsp coarse salt
    • 1/4 lb haricots verts or possibly green beans cut in thirds
    • 1 c. canned kidney beans liquid removed, rinsed
    • 1 c. canned cannelloni beans liquid removed, rinsed
    • 1 ounce mache or possibly watercress trimmed
    •     Freshly-grnd black pepper to taste

    Directions

    1. Make the vinaigrette. In a small bowl, whisk together lime juice, tarragon, chives, honey, mustard, and salt till combined. Set aside.
    2. Prepare an ice bath; set aside. Bring a medium saucepan of water to a boil. Add in haricots verts or possibly green beans; simmer till bright green but still crisp, about 2 min. Using a slotted spoon, transfer haricots verts to ice bath, and let cold completely.
    3. Drain in a colander and pat dry with paper towels. Place in a large serving bowl. Add in kidney beans and cannelloni, and drizzle with vinaigrette. Toss to coat. Gently toss in the mache or possibly watercress; season with pepper. Serve.
    4. This recipe yields 4 servings.

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