Almond Free Three Bean Salad with Turmeric-Lemon Vinaigrette
This vibrant, hearty salad brings together three kinds of beans in a way that feels both satisfying and genuinely craveable. Chickpeas and kidney beans add creamy, meaty substance, while fresh green beans — blanched just long enough to stay bright and snappy — keep the whole thing lively and textured. The real star is the turmeric-lemon vinaigrette, a punchy blend of olive oil, fresh lemon juice, honey, garlic, and warm spices that turns a simple bean salad into something you'll want to eat straight from the bowl. A short rest in the fridge lets the beans soak up all that golden dressing, so the flavors deepen and meld beautifully before it even hits the table. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress — just wholesome pantry staples doing exactly what they're supposed to do. It works equally well as a make-ahead lunch, a potluck contribution, or a bold side dish alongside grilled proteins. Fresh parsley and thinly sliced red onion round out the finish with a little brightness and bite that ties the whole salad together.
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Learn more →Ingredients
6 servings
For the salad
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 8 oz fresh green beans, trimmed and cut into 1-inch pieces
- ½ red onion, thinly sliced
- ½ cup fresh flat-leaf parsley, roughly chopped
For the vinaigrette
- ¼ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tbsp raw honey
- 2 cloves garlic, finely minced
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp black pepper
- ½ tsp salt
Instructions
- 1
Bring a large pot of salted water to a boil. Add the green beans and cook for 3–4 minutes, until bright green and just tender with a slight snap when bitten. Drain in a colander and immediately rinse under cold running water until cool to the touch.
- 2
In a small bowl, whisk together the olive oil, lemon juice, honey, garlic, turmeric, ginger, black pepper, and salt until the dressing is smooth and uniform in color.
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