Three-Bean Salad with Honey-Mustard Vinaigrette | Whole Living Eat Well
Enjoy a fresh and healthy three-bean salad with a tangy honey-mustard vinaigrette. Packed with flavor and perfect as a light lunch or side dish!
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Colander
- Serving bowl
- Mixing bowl
- Whisk
- Salad spinner
- Measuring spoon
- Pepper mill
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
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