Peanut Free Three Bean Salad with Turmeric-Lemon Vinaigrette
This vibrant, hearty salad brings together three kinds of beans — tender chickpeas, earthy kidney beans, and crisp-blanched green beans — in a way that feels both satisfying and genuinely fresh. The real star is the turmeric-lemon vinaigrette, a golden, fragrant dressing built from olive oil, bright lemon juice, honey, garlic, and warm spices that coats every ingredient beautifully. A short rest in the fridge is all it takes for the beans to soak up those bold flavors, making this one of those dishes that actually gets better as it sits. The whole thing comes together with pantry staples and a handful of fresh herbs, so there's no stress about hidden additives or cross-contact from processed sauces. Thinly sliced red onion and a generous handful of flat-leaf parsley add color and a little bite that keeps each forkful interesting. It works equally well as a make-ahead lunch, a potluck side, or a light dinner on its own — and it travels like a dream.
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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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