Ingredients
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2 cups yellow wax beans (about 8 ounces), trimmed, cut into 1 1/2-inch pieces
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2 cups sugar snap peas (about 6 ounces), trimmed, halved if desired
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½ cup extra-virgin olive oil
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3 tablespoons white-wine vinegar
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2 teaspoons Dijon mustard
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2 teaspoons honey
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2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried
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1 teaspoon salt
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½ teaspoon ground pepper
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1 15-ounce can black soybeans or black beans (see Tip), rinsed
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1 15-ounce can chickpeas, rinsed
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1 bunch scallions, very thinly sliced
Directions
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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 (per serving)
189 | Calories |
12g | Fat |
18g | Carbs |
4g | Protein |
Nutrition Facts | |
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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.