Creamy Caesar White Bean Salad Recipe Is the Best Thing You'll Eat This Week (10 Minutes, High-Fiber, High-Protein) by Donna John

Beans really are a magical ingredient that is not only budget-friendly, but loaded with nutrition. Beans are high in fiber, high in protein and loaded with nutrients, and that's just the beginning of the health benefits of beans. That was the reason I tried this creamy Caesar white bean salad recipe, but not the reason I will make it over and over again. This no-cook bean salad is absolutely delicious! One bite and I knew this healthy salad would be on my dinner and lunch table often.

Photo credit (all photos): Donna John

This simple Italian-inspired superfood bean salad is ready to be enjoyed in under 10 minutes. Here is your wholesome, gluten-free shopping list for this vegetarian recipe: a can of white beans (think cannellini, great northern, butter beans or white kidney beans), mayonnaise, olive oil, brown mustard, fresh garlic, capers (check out the health benefits of capers), Parmesan cheese, black pepper and croutons. Vegan? To make this salad vegan, use vegan mayonnaise and vegan cheese.

Variations: Instead of serving the white bean salad with croutons on top, you could scoop it onto toasted sourdough bread or serve it on a bed of salad greens.

This budget-friendly, high-protein and high-fiber recipe is delicious as a side dish with dinner or as a filling lunch.

Cuisine: American / Italian
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 4

Ingredients

• 15 ounces (1 can) white beans, drained and rinsed (I used great northern beans)
• 2 tablespoons mayonnaise
• 2 tablespoons olive oil 
• 2 teaspoons brown mustard (I used whole-grain brown mustard)
• 2 cloves garlic, minced
• 2 teaspoons capers
• 2 tablespoons Parmesan cheese, grated, plus more for serving
• 1/4 teaspoon black pepper, or to taste
• 1/4 - 1/3 cup croutons (I made homemade sourdough croutons)

Here's how to make it: 

1. Combine all the ingredients except croutons in a mixing bowl.
   
2. Stir gently to combine.
   
3. Spoon the mixture into a serving bowl.
   
4. Top with the croutons and more Parmesan cheese. Serve. Store the bean salad in an airtight container in the fridge. This recipe can easily be doubled.
   

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