Nitrate & Nitrite Free Three Bean Salad with Turmeric-Lemon Vinaigrette
This vibrant, plant-forward salad is the kind of dish that earns a permanent spot in your weekly rotation. 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 and light. The real star is the turmeric-lemon vinaigrette, a golden, fragrant dressing built from olive oil, fresh lemon juice, raw honey, garlic, and warming spices that pull the whole bowl together beautifully. Because every ingredient here is whole and unprocessed, there's no need to scrutinize labels for hidden preservatives or cured-meat additives that so often sneak into packaged salads and deli sides. A short rest in the fridge lets the beans soak up all that zippy, earthy dressing, so the flavor only gets better as it sits. It's an easy make-ahead option that works just as well as a weeknight side as it does packed for lunch the next day.
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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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