Three-Bean Salad with Honey-Mustard Vinaigrette

• 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

1. Make the vinaigrette: In a small bowl, whisk together the lime juice, tarragon, chives, honey, mustard, and salt until combined.
2. Set aside.
3. Prepare an ice-water bath; set aside.
4. Bring a medium saucepan of water to a boil.
5. Add the haricots verts or green beans; simmer until bright green but still crisp, about 2 minutes.
6. Using a slotted spoon, transfer the haricots verts to the ice bath, and let cool completely.
7. Drain in a colander, and pat dry with paper towels.
8. Place in a large serving bowl.
9. Add the kidney beans and cannellini, and drizzle with vinaigrette.
10. Toss to coat.
11. Gently toss in the mache or watercress; season with pepper.
12. Serve.
13. (Per serving)
14. Calories: 105
15. Fat: 0g
16. Cholesterol: 0mg
17. Carbohydrate: 21g
18. Sodium: 164mg
19. Protein: 6g
20. Fiber: 6g

tarragon, fresh chives, honey, mustard, coarse salt, verts, kidney beans, cannellini beans, mache, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/three-bean-salad-with-honey-mustard-vinaigrette-392377 (may not work)