Macadamia Free Three Bean Salad with Turmeric-Lemon Vinaigrette
This vibrant, hearty salad brings together three kinds of beans with a dressing that genuinely earns its place on the table. Chickpeas and kidney beans provide a satisfying, protein-packed base, while fresh green beans — blanched just long enough to stay bright and snappy — add a welcome crunch and color. The turmeric-lemon vinaigrette is the real star: golden, tangy, and gently warmed by ginger and garlic, it coats every ingredient beautifully after a short rest in the fridge. That chilling time is key — it lets the beans soak up the dressing so each bite is deeply flavored rather than just dressed on the surface. Everything here is straightforward pantry and produce-aisle stuff, with no specialty ingredients or hidden allergen concerns to navigate. It works equally well as a make-ahead lunch, a potluck contribution, or a bright side dish alongside grilled proteins. Fresh parsley stirred through at the end keeps it feeling light and lively even after it's been sitting.
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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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