Mushroom Free Three Bean Salad with Turmeric-Lemon Vinaigrette
This vibrant salad brings together three kinds of beans — hearty chickpeas, meaty kidney beans, and crisp-tender green beans — for a dish that's satisfying enough to stand on its own as a meal. The real star is the turmeric-lemon vinaigrette, a golden, fragrant dressing built from fresh lemon juice, raw honey, garlic, and warm spices that clings to every bean and makes the whole bowl sing. Blanching the green beans just long enough to keep that satisfying snap is a small step that makes a big difference in texture. After a 30-minute rest in the fridge, the beans soak up all that bright, earthy flavor and the whole thing comes together beautifully. It's naturally free from any fungi-derived ingredients — every component is a straightforward pantry staple or fresh produce pick, so there's nothing hidden to worry about. Fresh flat-leaf parsley and thinly sliced red onion add color and a little bite that keeps each forkful lively. Make a big batch, because this one only gets better as 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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