Healthy Recipes Healthy Salad Recipes Better Three-Bean Salad 5.0 (7) 7 Reviews 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. By Katie Webster Katie Webster Facebook Instagram Twitter Katie Webster is a freelance recipe developer, food photographer and author of the blog HealthySeasonalRecipes.com, where she shares easy and nutritious recipes for busy families. Her recipes have appeared in EatingWell, Fitness, Parents, Parenting and several Edible Communities publications. Her recipes and photography have been featured on popular online sites, including Kitchn and Parade. EatingWell's Editorial Guidelines Updated on June 8, 2018 Print Rate It Share Share Tweet Pin Email Cook Time: 30 mins Total Time: 30 mins Servings: 10 Yield: 10 servings Nutrition Profile: Dairy-Free Gluten-Free High Fiber Low Added Sugars Low-Calorie Vegetarian Jump to Nutrition Facts Ingredients 2 cups yellow wax beans (about 8 ounces), trimmed, cut into 1 1/2-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 3/4 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 Directions 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. 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. Rate it Print Nutrition Facts (per serving) 189 Calories 12g Fat 18g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Serving Size 2/3 cup Calories 189 % Daily Value * Total Carbohydrate 18g 6% Dietary Fiber 5g 16% Total Sugars 3g Added Sugars 1g 2% Protein 4g 9% Total Fat 12g 15% Saturated Fat 2g 8% Vitamin A 255IU 5% Vitamin C 13mg 15% Folate 58mcg 15% Sodium 338mg 15% Calcium 46mg 4% Iron 2mg 9% Magnesium 20mg 5% Potassium 266mg 6% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved