Romaine Salad with White Beans

This romaine salad with white beans is a fresh, crunchy, and satisfying dish that I love making for lunch or as a side to dinner. It’s full of vibrant vegetables, hearty beans, and a tangy homemade dressing that ties everything together. The Parmesan adds just the right touch of richness, while the beans make it filling enough to enjoy as a light meal on its own.

Why You’ll Love This Recipe

I love this recipe because it’s simple, healthy, and versatile. The mix of crisp romaine, juicy tomatoes, and creamy beans makes every bite delicious. I also like how easily I can adapt it to be dairy-free or vegan by swapping out the Parmesan. The dressing is quick to whisk together and adds a bold, tangy flavor that makes this salad irresistible.

Ingredients

For the Salad

5 to 6 cups chopped romaine lettuce
1 cup chopped cucumber (mini cucumbers or seedless varieties)
1 cup sugar snap peas, halved crosswise or chopped
1 cup chopped cherry tomatoes or plum tomatoes
⅓ to ½ cup chopped green onion (about 2 stalks, green and white portion)
¼ cup chopped fresh parsley
¼ cup shredded Parmesan cheese (gluten-free panko for a dairy-free option), divided
1 cup white beans or ½ cup white beans + ½ cup chickpeas (cooked or canned/drained and rinsed)

For the Dressing

3 to 4 Tablespoons red wine vinegar or apple cider vinegar
1 teaspoon minced or mashed garlic (see notes)
2 to 3 teaspoons Dijon mustard or honey mustard
kosher salt and ground black pepper pepper to taste
½ cup extra virgin olive oil
Optional: 1 Tablespoon honey (for a hint of sweetness)

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by adding the chopped romaine, cucumber, sugar snap peas, tomatoes, green onion, parsley, beans, and half the Parmesan to a large salad bowl.
2. In a small bowl or jar, I whisk together the vinegar, garlic, mustard, salt, and pepper.
3. I slowly drizzle in the olive oil while whisking until the dressing emulsifies. If I want a touch of sweetness, I whisk in the honey.
4. I pour the dressing over the salad and toss gently until everything is coated.
5. I sprinkle the remaining Parmesan over the top before serving.

Servings and Timing

This salad serves 4 people as a side or 2 people as a main dish. It usually takes me about 15 minutes to prepare from start to finish.

Variations

I sometimes add grilled chicken, shrimp, or salmon to make it a protein-packed meal. For extra crunch, I toss in toasted sunflower seeds, pumpkin seeds, or croutons. If I want a creamier version, I swap the vinaigrette for a Greek yogurt-based dressing.

Storage/Reheating

I keep the salad and dressing stored separately in the fridge for up to 2 days. Once dressed, the salad is best eaten right away since the lettuce can wilt. The dressing alone keeps well for up to 5 days.

FAQs

Can I make this salad ahead of time?

Yes, I chop the vegetables and prepare the dressing ahead, but I wait to toss everything together until just before serving.

Can I use other beans instead of white beans?

Yes, I sometimes use cannellini, navy beans, or even black beans for variety.

Is this salad vegan?

It can be just skip the Parmesan or replace it with a vegan cheese alternative.

Can I use a different vinegar?

Yes, I’ve tried balsamic vinegar and white wine vinegar, and both taste great.

How do I make the dressing less tangy?

I add a little extra honey or reduce the vinegar slightly.

Can I use bagged romaine lettuce?

Yes, it works perfectly and makes prep even faster.

Can I add grains to this salad?

Yes, I like adding cooked quinoa or farro for extra heartiness.

How can I make this salad more filling?

I add avocado slices, nuts, or roasted vegetables to bulk it up.

Can I replace Dijon mustard with yellow mustard?

Yes, though Dijon or honey mustard gives a better depth of flavor.

What’s the best way to serve this salad?

I serve it chilled, either as a light main course or alongside grilled meats or pasta.

Conclusion

I love making this romaine salad with white beans because it’s fresh, easy, and full of flavor. The crisp vegetables, creamy beans, and tangy dressing make it a dish that feels both wholesome and satisfying. Whether I serve it as a side or enjoy it on its own, it’s always a refreshing and nourishing choice.

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