Three-Bean Salad with Honey-Mustard Vinaigrette

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