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Ingredientes
- Â Â Juice of 2 limes
- 1Â 1/2 Tbsp. fresh tarragon leaves finely minced
- 1Â 1/2 Tbsp. fresh chives finely minced
- 1 Tbsp. honey
- 1Â 1/2 tsp Dijon mustard
- 1/4 tsp coarse salt
- 1/4 lb haricots verts or possibly green beans cut in thirds
- 1 c. canned kidney beans liquid removed, rinsed
- 1 c. canned cannelloni beans liquid removed, rinsed
- 1 ounce mache or possibly watercress trimmed
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Make the vinaigrette. In a small bowl, whisk together lime juice, tarragon, chives, honey, mustard, and salt till combined. Set aside.
- Prepare an ice bath; set aside. Bring a medium saucepan of water to a boil. Add in haricots verts or possibly green beans; simmer till bright green but still crisp, about 2 min. Using a slotted spoon, transfer haricots verts to ice bath, and let cold completely.
- Drain in a colander and pat dry with paper towels. Place in a large serving bowl. Add in kidney beans and cannelloni, and drizzle with vinaigrette. Toss to coat. Gently toss in the mache or possibly watercress; season with pepper. Serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 4 servings | |
| Calories 116 | |
| Calories from Fat 7 | 6% |
| Total Fat 0.75g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 362mg | 15% |
| Potassium 335mg | 10% |
| Total Carbs 22.92g | 6% |
| Dietary Fiber 6.4g | 21% |
| Sugars 5.94g | 4% |
| Protein 5.87g | 9% |
