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.
Cook's Note: Vinaigrette will last up to a week in the refrigerator stored in an airtight container.
Add the vinaigrette to the salad and toss thoroughly to coat. Serve immediately.