Ingredients

serves 4

　　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 mâche or watercress, trimmed, rinsed, and spun dry

　　Freshly ground pepper

　　

Step 1

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

　　

Step 2

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 mâche or watercress; season with pepper. Serve.

　　

Fit to eat recipe

Step 3

(Per serving)

　　

Step 4

Calories: 105

　　

Step 5

Fat: 0g

　　

Step 6

Cholesterol: 0mg

　　

Step 7

Carbohydrate: 21g

　　

Step 8

Sodium: 164mg

　　

Step 9

Protein: 6g

　　

Step 10

Fiber: 6g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.