Vegetarian 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. Three varieties of beans — hearty chickpeas, meaty kidney beans, and crisp-tender green beans — come together in a bowl that's as satisfying as it is colorful. The real star is the turmeric-lemon vinaigrette, a bright, golden dressing built from fresh lemon juice, raw honey, garlic, and a warming hit of ginger that ties everything together beautifully. Blanching the green beans just long enough to turn them vivid and snappy, then shocking them in cold water, keeps the texture from going limp — a small step that makes a big difference. After a 30-minute rest in the fridge, the beans soak up all that citrusy, earthy dressing and the flavors genuinely deepen. It works equally well as a make-ahead lunch, a potluck contribution, or a hearty side alongside your favorite grain. Fresh parsley and thinly sliced red onion round out every bite with a little brightness and bite.
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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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