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. Source: EatingWell Magazine, May/June 2015

Katie Webster
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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; 11.8 g total fat; 1.6 g saturated fat; 338 mg sodium. 266 mg potassium; 17.5 g carbohydrates; 4.5 g fiber; 3 g sugar; 4.3 g protein; 255 IU vitamin a iu; 13 mg vitamin c; 58 mcg folate; 45 mg calcium; 2 mg iron; 20 mg magnesium; 1 g added sugar;

Reviews (5)

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5 Ratings
  • 5 star values: 5
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Rating: 5 stars
04/06/2019
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Rating: 5 stars
07/17/2017
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
08/21/2016
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
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Rating: 5 stars
06/29/2016
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
04/28/2015
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