Chestnut 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 crave-worthy. Chickpeas and kidney beans provide a creamy, protein-packed base, while fresh green beans — blanched just long enough to stay snappy and bright — add a welcome crunch and color. The real star is the turmeric-lemon vinaigrette, a punchy blend of olive oil, fresh lemon juice, honey, garlic, and warm spices that coats every ingredient in bold, golden flavor. A short rest in the fridge lets the beans soak up all that brightness, so the salad actually gets better as it sits. Every ingredient here is straightforward and naturally free from tree nuts like chestnuts, so there's no need to scrutinize labels or worry about hidden allergens sneaking into your bowl. It works beautifully as a make-ahead lunch, a potluck contribution, or a light dinner side that holds its own next to almost anything.
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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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