For the salad: Combine the salad greens, croutons, beans, red pepper, carrot, and cucumber in a large bowl. Season the salad with salt, and pepper, taste.
For the vinaigrette: Combine the zest and juice of both the lemon and orange, honey, mustard, and coriander in a large bowl and whisk together. Slowly drizzle in the olive oil while continuing to whisk. Season the vinaigrette with salt and pepper, to taste.
Add the vinaigrette to the salad and toss thoroughly to coat. Serve immediately.
Vinaigrette will last up to a week in the refrigerator stored in an airtight container.
Recipe courtesy of From the Kitchens Of