Seed Oil Free Three Bean Salad with Turmeric-Lemon Vinaigrette
This vibrant, hearty salad is the kind of dish that earns a permanent spot in your weekly rotation — colorful, satisfying, and packed with plant-based protein from chickpeas, kidney beans, and crisp-tender green beans. The real star is the turmeric-lemon vinaigrette, a golden, fragrant dressing built on extra-virgin olive oil, fresh lemon juice, raw honey, and warm spices that come together in minutes. Skipping seed oils is one of those things that sounds simple in theory but gets tricky in practice, especially with store-bought dressings that almost always sneak in canola, soybean, or sunflower oil — this one sidesteps all of that entirely. The olive oil base carries the turmeric and ginger beautifully, giving you a dressing that's bold and bright without any of the processed fats. A quick blanch keeps the green beans snappy and vivid, while the red onion and fresh parsley add sharpness and freshness to every bite. Letting it chill in the fridge for at least 30 minutes is the move — the beans soak up the vinaigrette and the flavors deepen into something that tastes like it took far more effort than it did. Serve it as a make-ahead lunch, a cookout side, or a light dinner straight from the bowl.
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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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