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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 10 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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

Preparation

  • 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
profile image
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
profile image
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
profile image
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
profile image
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.
More Reviews