Pork Free Three Bean Salad with Turmeric-Lemon Vinaigrette
This vibrant, plant-forward salad is the kind of dish that earns compliments at every potluck, picnic, or weeknight dinner table. Chickpeas and kidney beans bring hearty protein and satisfying texture, while fresh green beans — blanched just long enough to stay bright and snappy — keep things lively. The real star is the turmeric-lemon vinaigrette, a golden, fragrant dressing built from olive oil, fresh lemon juice, honey, garlic, and a warm hit of ginger that ties everything together beautifully. Every ingredient here is naturally free of pork and pork-derived additives, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. A 30-minute rest in the fridge is the secret move: the beans soak up the dressing and the flavors deepen into something that tastes like it took far more effort than it did. It works equally well as a bold side dish or a light main, and it holds up beautifully if you want to make it ahead of time.
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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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