Coconut Free Three Bean Salad with Turmeric-Lemon Vinaigrette
This hearty, vibrant salad brings together three kinds of beans — tender chickpeas, meaty kidney beans, and crisp-blanched green beans — for a dish that's satisfying enough to anchor a meal on its own. The real star is the turmeric-lemon vinaigrette, a golden, fragrant dressing built from olive oil, fresh lemon juice, honey, garlic, and warm spices that coat every ingredient beautifully. A short rest in the fridge is all it takes for the flavors to deepen and meld, making this one of those rare recipes that actually gets better the longer it sits. Thinly sliced red onion and fresh flat-leaf parsley add brightness and a little bite, keeping the whole bowl feeling fresh rather than heavy. Every single ingredient here is straightforward and easy to source, with no hidden tropical oils or sneaky additives to worry about — just clean, whole-food pantry staples. It works equally well as a make-ahead lunch, a potluck contribution, or a colorful side alongside grilled proteins. Simple to pull together and genuinely delicious, this is the kind of salad that earns a permanent spot in your rotation.
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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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