Better Three- Bean Salad

Better Three- Bean Salad

  • 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 ¾ teaspoon dried
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 1 15-ounce can black soybean or black beans, rinsed
  • 1 15-ounce can chickpeas, rinsed
  • 1 bunch scallions, very thinly sliced
  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.
  • 189 calories
  • 18 grams carbs
  • 4 grams protein
  • 12 grams fat

ZB0309_Three-Bean-Salad_s4x3

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3 responses to “Better Three- Bean Salad

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