Celery Free Three Bean Salad with Turmeric-Lemon Vinaigrette
This vibrant, protein-packed salad brings together three kinds of beans in a way that feels both hearty and refreshing. Chickpeas and kidney beans add creamy, satisfying bulk, while blanched green beans keep things bright and crisp with just the right amount of snap. The real star is the turmeric-lemon vinaigrette — golden, tangy, and lightly sweetened with raw honey, it soaks into every bean as the salad chills in the fridge. A hit of fresh garlic and ground ginger gives the dressing a gentle warmth that makes the whole bowl feel a little more exciting than your average side dish. Classic three-bean salads often rely on celery for crunch, but the blanched green beans here do that job beautifully without it, so nothing feels missing. Red onion and flat-leaf parsley round everything out with color and a fresh, herby finish. Make it ahead, let it rest, and it only gets better — perfect for meal prep, potlucks, or a no-fuss weeknight side.
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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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