Caesar Bean Salad
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-boiled eggs.
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-boiled 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.