Pistachio 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 refreshing. The real star is the turmeric-lemon vinaigrette, a golden, fragrant dressing built from olive oil, fresh lemon juice, honey, garlic, and warm spices that clings to every bean and brightens the whole bowl. A short rest in the fridge lets the flavors meld beautifully, so the longer it sits, the better it gets. Red onion and fresh flat-leaf parsley add a pop of color and a clean, herby finish that keeps each bite lively. Many packaged bean salads and bottled dressings sneak in unexpected nut-derived ingredients or are processed on shared lines, so making this entirely from scratch gives you full control over what goes in. It works equally well as a make-ahead lunch, a potluck side, or a light dinner alongside crusty bread — and the whole thing comes together with nothing more than a pot, a bowl, and a whisk.
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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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