Oats Free Three Bean Salad with Turmeric-Lemon Vinaigrette
This vibrant, protein-packed salad is the kind of dish that earns a permanent spot in your weekly rotation. Chickpeas and kidney beans bring hearty substance, while fresh green beans add a satisfying snap that keeps every bite interesting. The real star is the turmeric-lemon vinaigrette — bright, golden, and layered with warmth from ginger and garlic — which soaks into the beans as they chill, making the whole thing taste even better the longer it sits. Every single ingredient here is naturally free from oats, with no grains, cereals, or hidden fillers to worry about — just clean, whole-food staples you can feel confident about. A quick blanch and cold rinse keeps the green beans vivid and crisp, so the salad looks as good as it tastes. It's equally at home as a light lunch, a make-ahead side for a dinner party, or a meal-prep staple that holds up beautifully in the fridge.
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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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