Barley Free Three Bean Salad with Turmeric-Lemon Vinaigrette
This vibrant, protein-packed salad is the kind of dish that earns a permanent spot in your weekly rotation. Chickpeas and kidney beans bring hearty substance, while crisp-blanched green beans add a satisfying snap that keeps every bite interesting. The real star is the turmeric-lemon vinaigrette — bright, golden, and layered with warm ginger and fresh garlic — which soaks into the beans as they chill, turning a simple toss into something genuinely crave-worthy. Everything here is naturally free from grain-based ingredients, so there's no need to scrutinize labels or swap anything out — just open, rinse, whisk, and toss. It's an especially smart pick when you're navigating packaged dressings or pre-made salads that often sneak in unexpected grain-derived additives. The salad actually improves with time in the fridge, making it a brilliant make-ahead option for lunches, potlucks, or a quick weeknight side. Fresh parsley and a squeeze of real lemon keep it tasting clean and lively from the first bite to the last.
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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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