Reviews Add Rating & Review 15 Ratings 5 star values: 2 4 star values: 1 3 star values: 5 2 star values: 6 1 star values: 1
Back to Three-Bean Salad with Honey-Mustard Vinaigrette All Reviews for Three-Bean Salad with Honey-Mustard Vinaigrette - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Three-Bean Salad with Honey-Mustard Vinaigrette Credit: Quentin Bacon Recipe Summary Servings: 4
Ingredients Ingredient Checklist 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
Gallery Three-Bean Salad with Honey-Mustard Vinaigrette Credit: Quentin Bacon
Recipe Summary Servings: 4
Gallery
Three-Bean Salad with Honey-Mustard Vinaigrette Credit: Quentin Bacon
Three-Bean Salad with Honey-Mustard Vinaigrette
Credit: Quentin Bacon
Three-Bean Salad with Honey-Mustard Vinaigrette
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
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
Make the vinaigrette: In a small bowl, whisk together lime juice, tarragon, chives, honey, mustard, and salt until combined. Set aside.
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.
Reviews
Add Rating & Review 15 Ratings 5 star values: 2 4 star values: 1 3 star values: 5 2 star values: 6 1 star values: 1
Reviews
Add Rating & Review 15 Ratings 5 star values: 2 4 star values: 1 3 star values: 5 2 star values: 6 1 star values: 1
Add Rating & Review
15 Ratings 5 star values: 2 4 star values: 1 3 star values: 5 2 star values: 6 1 star values: 1
15 Ratings 5 star values: 2 4 star values: 1 3 star values: 5 2 star values: 6 1 star values: 1
15 Ratings 5 star values: 2 4 star values: 1 3 star values: 5 2 star values: 6 1 star values: 1
5 star values: 2 4 star values: 1 3 star values: 5 2 star values: 6 1 star values: 1
All Reviews for Three-Bean Salad with Honey-Mustard Vinaigrette
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Three-Bean Salad with Honey-Mustard Vinaigrette
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
