Cinnamon 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 forkful interesting. The real star is the turmeric-lemon vinaigrette — bright, golden, and layered with fresh garlic, ginger, and a touch of honey for balance. Many store-bought dressings and spice blends sneak in cinnamon as a background note, but this one is built entirely from scratch, so you know exactly what's going in. A short rest in the fridge lets the beans soak up all that citrusy, earthy dressing, which means the flavor only gets better as it sits. It works beautifully as a make-ahead lunch, a potluck contribution, or a bold side alongside grilled proteins. Fresh parsley ties everything together with a clean, herby finish that feels as good as it tastes.
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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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