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Three-Bean Salad with Honey-Mustard Vinaigrette

Our version of three-bean salad, a perennial picnic favorite, is made by tossing haricots verts, kidney beans, and cannellini with a tangy honey-mustard vinaigrette.

  • servings: 4
Photography: Quentin Bacon

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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

  1. Step 1

    Make the vinaigrette: In a small bowl, whisk together lime juice, tarragon, chives, honey, mustard, and salt until combined. Set aside.

  2. Step 2

    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.

Source
Martha Stewart Living

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Reviews (2)

  • 23 Jul, 2011

    +I+used+1+tea+of+extra+tarragon+and+omitted+the+watercress+as+my+grocery+store+didn%27t+have+it.++Very+good+summer+salad.+It+was+light+and+fresh.++I%27ll+definitely+make+it+again%21+

  • 30 Jun, 2010

    I'm really not one for three bean salad. It conjures up memories of warm, canned grossness from bacteria-ridden salad bars. This salad was light and fresh and super flavorful! Read about my modifications and cooking adventure here: http://bambinosteps.com/2010/06/summer-salads/.