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

Make the vinaigrette: In a small bowl, whisk together the lime juice, tarragon, chives, honey, mustard, and salt until combined. Set aside.
Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil. Add the haricots verts or green beans; simmer until bright green but still crisp, about 2 minutes. Using a slotted spoon, transfer the haricots verts to the ice bath, and let cool completely.
Drain in a colander, and pat dry with paper towels. Place in a large serving bowl. Add the kidney beans and cannellini, and drizzle with vinaigrette. Toss to coat. Gently toss in the mache or watercress; season with pepper. Serve.

SERVES 4