MSG Free Three Bean Salad with Turmeric-Lemon Vinaigrette
This vibrant salad is a crowd-pleaser that works just as well as a weeknight side as it does packed into a lunch container for the next day. Chickpeas and kidney beans bring hearty protein and texture, while fresh green beans — blanched just long enough to stay snappy and bright — keep things lively. The turmeric-lemon vinaigrette is where the real magic happens: raw honey, fresh lemon juice, minced garlic, and warm spices come together into a dressing that's bold, golden, and completely made from scratch. That matters more than it might seem, because bottled dressings and canned flavor packets are among the sneakiest sources of hidden additives — here, every ingredient is straightforward and easy to verify. A 30-minute rest in the fridge lets the beans soak up all that citrusy, gingery goodness, so the flavor only gets better as it sits. It's the kind of dish that looks impressive on a table but asks very little of you in the kitchen.
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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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