Lactose Free Three Bean Salad with Turmeric-Lemon Vinaigrette
This vibrant salad is a powerhouse of texture and bold, bright flavor — tender green beans, hearty chickpeas, and meaty kidney beans all brought together by a golden vinaigrette that's genuinely hard to stop eating. The turmeric-lemon dressing is the real star here, built from olive oil, fresh lemon juice, honey, garlic, and warm spices that give every bite an earthy, citrusy kick. Since the entire dish is built around whole plant ingredients and a simple oil-based dressing, there's no dairy anywhere in sight — no swaps needed, no label-reading required. The quick blanch-and-chill method for the green beans keeps them snappy and bright rather than mushy, which makes a real difference in the final texture. Sliced red onion and fresh flat-leaf parsley add a little sharpness and freshness that balance the warmth of the turmeric and ginger beautifully. Letting it rest in the fridge for at least 30 minutes is the move — the beans soak up the dressing and the whole thing transforms into something that tastes like it took far more effort than it did. It works just as well as a make-ahead lunch as it does alongside grilled proteins at dinner.
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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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