Turkey Free Three Bean Salad with Turmeric-Lemon Vinaigrette
This vibrant, plant-powered salad is the kind of dish that earns a permanent spot in your weekly rotation. Chickpeas and kidney beans bring serious staying power, while crisp blanched green beans add a satisfying snap that keeps every forkful interesting. The real star is the turmeric-lemon vinaigrette — bright citrus, warm spice, a touch of honey, and a hit of garlic all whisked together into something that tastes far more complex than the effort involved. A short rest in the fridge is all it takes for the beans to soak up that golden dressing and let the flavors fully come together. Red onion and fresh flat-leaf parsley round things out with a little sharpness and herby freshness that makes the whole bowl pop. It works beautifully as a make-ahead lunch, a potluck contribution, or a hearty side that holds up for days without going soggy.
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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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