Sesame 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 crisp blanched 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, it transforms a simple bean salad into something genuinely craveable. Because the dressing is whisked together from scratch using olive oil, fresh lemon juice, honey, and spices, there's no need to scan labels for hidden sesame oil or tahini, which sneak into a surprising number of store-bought dressings and marinades. A short rest in the fridge lets the beans soak up all that flavor, so the salad actually gets better as it sits. It works beautifully as a make-ahead lunch, a potluck contribution, or a no-fuss side alongside grilled proteins. Fresh parsley and red onion round everything out with color and a little bite that makes the whole bowl pop.
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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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