Xanthan Gum Free Three Bean Salad with Turmeric-Lemon Vinaigrette
This vibrant bean salad is the kind of dish that earns a permanent spot in your weekly rotation — hearty, colorful, and packed with flavor from a dressing that genuinely does the heavy lifting. Chickpeas and kidney beans bring satisfying protein and texture, while blanched green beans add a fresh, snappy contrast that keeps every bite interesting. The turmeric-lemon vinaigrette is where things really shine: bright citrus, warm spice, a hint of honey, and just enough garlic to make it feel bold without being overpowering. Because the dressing is built entirely from whole, recognizable pantry staples — olive oil, fresh lemon juice, ground spices — there's no need to scan labels for hidden thickeners or additives that can sneak into bottled dressings. Everything here is naturally free of gums and stabilizers, which means the vinaigrette comes together with a simple whisk and nothing else. A short rest in the fridge lets the beans soak up all that golden, gingery goodness, so the salad actually tastes better the longer it sits. It's an effortless make-ahead option that works equally well as a light lunch, a potluck contribution, or a side dish that quietly steals the show.
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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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