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Bean salads are nostalgic and hearty, we love this zesty golden version.

4 Bean Salad with Sunshine Vinaigrette

We love having a few back-pocket recipes that feed a crowd and can be ready in fifteen minutes, they’re perfect for dinner parties or potlucks. This bean salad is reminiscent of the classic ones you’ll find at your favorite salad bar, but with a bright and sunny twist thanks to our Golden Turmeric Tahini.

Chef Tip: Drain and rinse the beans well. We like to pour them into a mesh strainer and rinse them under the sink, then let them drain while we prep the other ingredients.


  • Haven’s Kitchen Turmeric Tahini

  • 1 Tbsp Honey

  • 1 lemon, juiced and zested

  • Olive oil

  • Salt

  • 1 (15oz). can of red kidney beans, drained and rinsed

  • 1 (15oz.) can of chickpeas, drained and rinsed

  • 1 (15oz). can of black beans, drained and rinsed

  • 1 (15oz.) can of cannellini beans, drained and rinsed

  • 2 English cucumbers, diced

  • 2-3 scallions, sliced

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To make the vinaigrette, whisk together ½ a pouch of the Turmeric Tahini along with the honey, lemon zest and lemon juice, a glug of olive oil and a few pinches of salt


In a large bowl, toss the assorted beans and cucumber along with the vinaigrette, adding salt to taste and garnishing with the scallions

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1 Term found in this Recipe


Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.


A pinch of salt is a generous three fingered pinch, and equates to about ⅛ of a teaspoon of kosher or sea salt.

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