High Fructose Corn Syrup Free Three Bean Salad with Turmeric-Lemon Vinaigrette
This vibrant bean salad is the kind of dish that looks impressive on a table but comes together with almost no effort. Three varieties of beans bring satisfying protein and texture, while blanched green beans add a fresh, snappy contrast to the heartier chickpeas and kidney beans. The real star is the turmeric-lemon vinaigrette — bright, golden, and layered with warm ginger and garlic — all whisked together from scratch using real ingredients you can actually pronounce. Avoiding high fructose corn syrup in store-bought dressings and canned bean salads can be genuinely frustrating, since sweeteners have a way of sneaking into even the most innocent-looking bottles. Here, the only sweetener is a tablespoon of raw honey, giving the vinaigrette just enough balance without any of the processed stuff. A quick chill in the fridge lets the beans soak up all that lemony, spiced dressing, so every bite is deeply flavored rather than flat. It's the kind of salad that actually gets better as it sits, making it a perfect make-ahead option for lunches, potlucks, or a simple weeknight side.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!