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Romaine Salad with White Beans

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This romaine salad with white beans is crisp, fresh, and satisfying. Packed with crunchy vegetables, hearty beans, and a tangy homemade dressing, it works beautifully as a light main or a side dish.

Ingredients

5–6 cups chopped romaine lettuce

1 cup chopped cucumber (mini or seedless)

1 cup sugar snap peas, halved or chopped

1 cup chopped cherry or plum tomatoes

1/3–1/2 cup chopped green onion (about 2 stalks)

1/4 cup chopped fresh parsley

1/4 cup shredded Parmesan cheese (or gluten-free panko/vegan cheese alternative), divided

1 cup white beans (or 1/2 cup white beans + 1/2 cup chickpeas, cooked or canned, rinsed)

3–4 tbsp red wine vinegar or apple cider vinegar

1 tsp minced or mashed garlic

2–3 tsp Dijon mustard or honey mustard

Kosher salt and black pepper, to taste

1/2 cup extra virgin olive oil

Optional: 1 tbsp honey

Instructions

  1. Add romaine, cucumber, snap peas, tomatoes, green onion, parsley, beans, and half the Parmesan to a large salad bowl.
  2. Whisk vinegar, garlic, mustard, salt, and pepper in a small bowl.
  3. Slowly drizzle in olive oil while whisking until emulsified. Add honey if desired.
  4. Pour dressing over the salad and toss gently until coated.
  5. Sprinkle remaining Parmesan over the top before serving.

Notes

For extra protein, add grilled chicken, shrimp, or salmon.

Toss in seeds, nuts, or croutons for added crunch.

Swap the vinaigrette for a creamy Greek yogurt-based dressing for variation.

Keep salad and dressing stored separately to avoid soggy lettuce.

Nutrition

Find it online: https://justsosavory.com/romaine-salad-with-white-beans/