Three-Bean Salad With Honey-Mustard Vinaigrette

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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

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