Wheat Free Three Bean Salad with Turmeric-Lemon Vinaigrette
This vibrant, hearty salad brings together three kinds of beans with a bold turmeric-lemon vinaigrette that makes every bite feel bright and satisfying. Chickpeas and kidney beans add serious staying power, while fresh green beans — blanched just long enough to stay snappy — keep the texture lively and interesting. The dressing is where the magic really happens: raw honey, fresh lemon juice, minced garlic, and warm spices like turmeric and ginger come together into something that tastes far more complex than the effort involved. Every single ingredient here is naturally free of wheat, so there's no label-scanning or substitution stress — just real, whole food doing its thing. A 30-minute rest in the fridge lets the beans soak up all that golden dressing, which means the flavor only gets better as it sits. It's the kind of dish that works as a make-ahead lunch, a cookout side, or a satisfying 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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