Dairy Free Three Bean Salad with Turmeric-Lemon Vinaigrette
This vibrant, hearty salad brings together three kinds of beans — creamy chickpeas, meaty kidney beans, and snappy fresh green beans — for a dish that's satisfying enough to stand on its own as a meal. The real star is the turmeric-lemon vinaigrette, a bold, golden dressing built from olive oil, fresh lemon juice, honey, garlic, and warm spices that coat every ingredient beautifully. Because the dressing is entirely plant-based and made from scratch, there's no need to scan labels for hidden dairy or worry about cross-contamination from store-bought options. A quick blanch-and-rinse keeps the green beans bright and tender-crisp, while the red onion and fresh parsley add a pop of color and freshness that makes the whole bowl look as good as it tastes. Letting it chill in the fridge for at least 30 minutes is the secret step — the beans soak up all that spiced citrus dressing and the flavors deepen into something genuinely crave-worthy. It's the kind of make-ahead dish that actually gets better as it sits, which makes it 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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