Better Three-Bean Salad

Better Three-Bean Salad

4 Reviews
From: EatingWell Magazine, May/June 2015

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.

Ingredients 10 servings

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  • 2 cups yellow wax beans (about 8 ounces), trimmed, cut into 1½-inch pieces
  • 2 cups sugar snap peas (about 6 ounces), trimmed, halved if desired
  • ½ cup extra-virgin olive oil
  • 3 tablespoons white-wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 2 teaspoons chopped fresh tarragon or ¾ teaspoon dried
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 1 15-ounce can black soybeans or black beans (see Tip), rinsed
  • 1 15-ounce can chickpeas, rinsed
  • 1 bunch scallions, very thinly sliced


  • Active

  • Ready In

  1. 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.
  2. 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 information

  • Serving size: ⅔ cup
  • Per serving: 189 calories; 12 g fat(2 g sat); 5 g fiber; 18 g carbohydrates; 4 g protein; 58 mcg folate; 0 mg cholesterol; 3 g sugars; 1 g added sugars; 255 IU vitamin A; 13 mg vitamin C; 45 mg calcium; 2 mg iron; 338 mg sodium; 266 mg potassium
  • Nutrition Bonus: Vitamin C (22% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: ½ starch, ½ vegetable, ½ lean meat, 2 fat

Reviews 4

July 17, 2017
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By: threebaddogs
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.
August 20, 2016
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By: rndpw8
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.
June 29, 2016
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By: EatingWell User
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.
April 28, 2015
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By: scrawbuck
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.
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