Better three-bean salad

Delicious three-bean salad bursting with flavors and textures. This recipe is a perfect blend of freshness and zest, sure to satisfy your taste buds.

Ingredients:

• 2 cups yellow wax beans (about 230g), trimmed, cut into 1 1/2-inch pieces
• 2 cups sugar snap peas (about 170g), 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

Instructions:

1. Heat 1 inch of water in a big pot with a steamer basket inside until it boils. Put wax beans and snap peas in the basket, cover it, and steam them until they are still slightly crispy, which should take about 4 to 5 minutes. Afterwards, lay the steamed vegetables on a wide baking sheet to cool down.
2. In a large bowl, mix together oil, vinegar, mustard, honey, tarragon, salt, and pepper. Then, add soybeans (or black beans), chickpeas, scallions, and the cooled vegetables into the bowl. Stir well until everything is evenly coated. You can serve this dish either at room temperature or chilled.

Summary:

• Calories: 2176 kcal
• Fat: 122 g
• Protein: 68 g
• Carbs: 218 g
• Potassium: 3066 mg
• Magnesium: 393 mg