Butter Bean Caesar Salad (Print Layout)
Protein-packed salad with butter beans, romaine, and creamy dressing
# What You Need:
→ Salad Components
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, to thin as needed
# Directions:
01 - In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, grated Parmesan, black pepper, and water until smooth and creamy. Set aside.
02 - In a large salad bowl, combine the chopped romaine lettuce, butter beans, cherry tomatoes, and red onion.
03 - Drizzle the Caesar dressing over the salad and toss gently to coat all ingredients evenly.
04 - Top the salad with shaved Parmesan and croutons just before serving. Serve immediately, garnished with extra black pepper if desired.
# Expert Suggestions:
01 -
- The butter beans transform this from a side salad into something that actually keeps you full for hours
- You get all that Caesar flavor without needing any raw eggs or complicated anchovy paste
02 -
- The dressing can be made up to three days ahead and stored in an airtight container in the refrigerator
- Butter beans are sometimes called lima beans depending on where you live, so check both names if you are having trouble finding them
03 -
- Let the dressed salad sit for about five minutes before serving to let the flavors meld together slightly
- If you are making this ahead, pack the dressing separately and toss right before serving to prevent soggy lettuce