Soy Free Three Bean Salad with Turmeric-Lemon Vinaigrette
This vibrant salad is a serious crowd-pleaser — hearty chickpeas and kidney beans paired with crisp-tender green beans, sharp red onion, and fresh parsley, all pulled together by a golden turmeric-lemon vinaigrette that's as bold as it is beautiful. The dressing is built from pantry staples like olive oil, fresh lemon juice, raw honey, and warming spices, so every ingredient is completely transparent and easy to verify. That matters a lot when you're navigating labels, because soy hides in a surprising number of bottled dressings and canned convenience foods — making this from-scratch approach a genuinely smart move. Blanching the green beans just long enough to keep that satisfying snap is the small technique that elevates the whole dish from simple to impressive. After a quick chill in the fridge, the beans soak up all that gingery, garlicky dressing and the flavors meld into something that tastes like it took far more effort than it did. It works equally well as a make-ahead lunch, a potluck contribution, or a hearty side that can hold its own next to almost anything on the table.
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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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