Emulsifier Free Three Bean Salad with Turmeric-Lemon Vinaigrette
Bright, hearty, and packed with plant-based protein, this three-bean salad is the kind of dish that earns a permanent spot in your weekly rotation. Chickpeas, kidney beans, and crisp-blanched green beans come together with thinly sliced red onion and fresh parsley for a bowl that's as colorful as it is satisfying. The real star is the turmeric-lemon vinaigrette — a punchy blend of extra-virgin olive oil, fresh lemon juice, raw honey, garlic, and warm spices that coats every bean beautifully without a single additive or stabilizer in sight. That matters more than you might think, because so many bottled dressings rely on emulsifiers to hold their texture together, and this one achieves the same smooth, well-rounded result simply by whisking whole ingredients. A short rest in the fridge lets the flavors deepen and meld, so the salad you pull out after 30 minutes tastes even better than the one you put in. It works as a make-ahead lunch, a potluck contribution, or a no-fuss side that holds up well without wilting. Clean, bold, and completely from scratch — this one is hard to beat.
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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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