Butter Bean Caesar Salad (Print Page)

Protein-packed twist on classic Caesar with creamy butter beans and tangy homemade dressing.

# What You Need:

→ Salad Base

01 - 1 (15 oz) can butter beans, drained and rinsed
02 - 2 medium heads romaine lettuce, chopped
03 - 1 cup cherry tomatoes, halved
04 - 1/2 small red onion, thinly sliced
05 - 1/2 cup shaved Parmesan cheese
06 - 1 cup croutons

→ Caesar Dressing

07 - 1/3 cup mayonnaise
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1 tablespoon Dijon mustard
10 - 1 teaspoon Worcestershire sauce
11 - 1 garlic clove, finely minced
12 - 2 tablespoons grated Parmesan cheese
13 - 1/4 teaspoon freshly ground black pepper
14 - 1–2 tablespoons water, as needed

# Directions:

01 - Whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, grated Parmesan, black pepper, and water (as needed) in a small bowl until smooth and creamy. Set aside.
02 - Place chopped romaine lettuce, butter beans, cherry tomatoes, and red onion in a large salad bowl.
03 - Drizzle Caesar dressing over salad and toss gently until all ingredients are evenly coated.
04 - Top with shaved Parmesan and croutons just before serving. Garnish with additional black pepper if desired.

# Expert Tips:

01 -
  • The butter beans make it filling enough to be a meal on its own
  • You can whip up the dressing in minutes with pantry staples
  • It keeps well in the fridge for meal prep without getting soggy
02 -
  • The dressing tastes better after sitting for 10 minutes, so make it first
  • Butter beans can be mashed slightly to create a creamier texture
  • Do not dress the entire salad if you plan to have leftovers
03 -
  • Rinse the butter beans thoroughly to remove any metallic taste from the can
  • Use a vegetable peeler to create elegant Parmesan shavings
  • Make extra dressing and keep it in the fridge for up to a week

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