Yeast 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 brought together by a golden turmeric-lemon vinaigrette that's as beautiful as it is bold. The dressing is built entirely from pantry staples like olive oil, fresh lemon juice, raw honey, and warm spices, so there's no need to reach for a store-bought bottle that might sneak in unwanted fermented ingredients. Turmeric and ginger give the whole thing an earthy, slightly warming depth, while the lemon keeps it bright and refreshing — a combination that genuinely makes you want to eat more vegetables. Blanching the green beans just long enough to turn them vivid and snappy is the small step that elevates this from a simple pantry throw-together to something that looks and tastes intentional. Because every component here is naturally free of yeast and fermented additives, it's a genuinely easy win for anyone navigating those restrictions without sacrificing flavor. The salad actually gets better as it sits in the fridge, making it an ideal make-ahead dish for lunches, potlucks, or a no-fuss weeknight side.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!