Hazelnut 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 bite interesting. The real star is the turmeric-lemon vinaigrette — bright, golden, and layered with warm ginger and fresh garlic — which soaks into the beans as they chill, turning a simple toss into something genuinely crave-worthy. Everything here is made from whole, straightforward ingredients, so there's no need to scan labels for hidden nut-based oils or worry about cross-contact from processed dressings. A short rest in the fridge is all it takes for the flavors to fully come together, making this an ideal make-ahead option for lunches, potlucks, or a quick weeknight side. The fresh parsley and squeeze of lemon keep it tasting light even though it's deeply satisfying. It's the kind of salad that actually gets better the longer it sits.
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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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