Rating: 2.8 stars
15 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 6
  • 1 star values: 1
  • 15 Ratings

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.

Martha Stewart Living, August 2002

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Credit: Quentin Bacon

Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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Reviews

15 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 6
  • 1 star values: 1