Better Three-Bean Salad

2 c. yellow wax beans (about 8 oz.), trimmed, cut into 1-1/2" pieces
2 c. sugar snap peas (about 6 oz.), trimmed, halved if desired
1/2 c. extra-virgin olive oil
3 T. white-wine vinegar
2 t. Dijon mustard
2 t. honey
2 t. chopped fresh tarragon or 3/4 t. dried tarragon
1 t. salt
1/2 t. ground pepper
1 15-oz. can black soybeans or black beans, rinsed
1 15-oz. can chickpeas, rinsed
1 bunch scallions, very thinly sliced

Bring 1" 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, 4-5 min. 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 cold or at room temperature.

Serves 10.

Eating Well magazine, May/June 2015, p. 64.