Traditional three-bean salad gets a healthy, fresh spin with the addition of black soybeans, snap peas and a tarragon-infused dressing. Find black soybeans near other canned beans; they're a sweeter, creamier relative of the green ones you're probably familiar with.

Katie Webster
Source: EatingWell Magazine, May/June 2015


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add wax beans and snap peas; cover and steam until crisp-tender, 4 to 5 minutes. Spread the vegetables out on a large baking sheet to cool.

  • Whisk oil, vinegar, mustard, honey, tarragon, salt and pepper in a large bowl. Add soybeans (or black beans), chickpeas, scallions and the cooled vegetables; toss to coat. Serve at room temperature or cold.


Make Ahead Tip: Cover and refrigerate for up to 8 hours.

Try homemade beans instead of canned. Start with 1 pound of any type of dry beans and rinse well. Place in a large bowl and cover with 2 inches of cold water. Let soak at least 8 hours or overnight. (If you're in a hurry, put the beans in a pot and cover with 2 inches of water; bring to boil, boil for 2 minutes. Remove from heat and let stand, covered, for 1 hour.) Drain the beans, transfer to a large pot and cover with 3 inches cold water. Bring to a boil, skimming off any foam. Reduce heat to a gentle simmer; cook, stirring occasionally, until the beans are tender, 30 minutes to 2 hours. (Cooking time varies depending on the type and age of the bean; start checking tenderness at 30 minutes.) Wait until the beans are almost tender to add salt; adding it too early can prevent beans from softening. (Use about 1 teaspoon salt per pound of beans.) Refrigerate beans in their cooking liquid for up to 1 week or freeze for up to 3 months. One pound dry beans makes 5 to 6 cups

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

189 calories; protein 4.3g; carbohydrates 17.5g; dietary fiber 4.5g; sugars 3.4g; fat 11.8g; saturated fat 1.6g; vitamin a iu 255IU; vitamin c 13.4mg; folate 58mcg; calcium 45.5mg; iron 1.7mg; magnesium 19.9mg; potassium 266mg; sodium 337.6mg; thiamin 0.1mg; added sugar 1g.

Reviews (5)

Read More Reviews
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I have made it several times. Always liked it but when I followed rndpw8's suggestion of decreasing olive oil and increasing mustard we thought it was better. I used 2 cans of yellow wax beans instead of fresh as I could not find them here. Next time I will add a can of lima beans to make it greener. Used an 8 oz bag of stringless sugar snap peas that were already washed. Very convenient. Works great to take to a pot luck as it's just as good cold or room temperature. Read More
Rating: 5 stars
I used a bit less oil (about 1/3 of a cup) and doubled Dijon mustard. I also add a 2nd can of black beans and a 2nd can of chickpeas. When we are out of scallions we use white onion sweet onion purple onion or shallots it seems to work just as well. Read More
Rating: 5 stars
Wonderful salad with awesome dressing! I thought this was a great salad. I love the 4 types of beans and the dressing was really tasty. Had leftover dressing which was perfect for the chicken I served with this salad! Pros: Simple and great flavor. Read More
Rating: 5 stars
Great for Summer Gatherings This is a really tasty dish! We will be keeping it for future summer dinners. It's quick and easy to put together and the flavors together are spectacular. It gets even better after a day or two in the fridge as we discovered when we brought leftovers to work for lunch the following week. Pros: Easy to put together. Read More
Rating: 5 stars
Nice article! 250+ scientific experiments found there is one poison inside so-called "healthy" foods that makes you gain fat. 102,536 weight loss case studies show that cutting out this chemical melts 10 lbs off your body fat in less than 7 days. I know it's shocking, but here's video proof that this chemical keeps you from losing fat and causes you to gain weigh in your back, belly, and arms. Click here to learn more: Read More