Better Three-Bean Salad

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.

Prep/Cook Time: 30 Minutes, Servings: 10

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
• 1/2 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
• 1/2 teaspoon ground pepper
• 1 15-ounce can black soybeans or black beans, rinsed
• 1 15-ounce can chickpeas, rinsed
• 1 bunch scallions, very thinly sliced

Directions

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.

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