Packed with nutrition and fiber, dark red
kidney beans add a colorful twist to this tasty vegetarian-style
Caesar entrée salad, garnished with wedges of hard-cooked
eggs.
Caesar Bean Salad
2 (15 ounce) cans dark red kidney beans,
heated and drained
1/2 cup vegetable oil
1/4 cup lemon juice
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1 medium head romaine lettuce
1 cup seasoned croutons
2 tablespoons chopped fresh parsley
3 hard-cooked eggs, cut in wedges
- In medium bowl, combine oil, lemon juice,
cheese, garlic salt, and pepper. Mix well. Add warm beans and
toss gently. Cover and chill.
- Line salad bowl with romaine leaves. Pour
beans on top and sprinkle with croutons and parsley. Garnish
with egg wedges.
Makes 6 servings.
Recipe provided courtesy The Michigan Bean Commission.
