Description
This chopped Romaine salad with white beans is hearty, refreshing, and packed with plant-based protein. Tossed in a tangy vinaigrette, it’s perfect as a side or main dish!
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
- 1/3 to 1/2 cup chopped green onion (about 2 stalks, green and white portion)
- 1/4 cup chopped fresh parsley
- 1/4 cup shredded Parmesan cheese (gluten-free panko for a dairy-free option), divided
- 1 cup white beans or 1/2 cup white beans + 1/2 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
- 1/2 cup extra virgin olive oil
- Optional: 1 Tablespoon honey (for a hint of sweetness)
Instructions
- In a large bowl, combine the chopped romaine, cucumber, sugar snap peas, tomatoes, green onion, parsley, 2–3 tablespoons of Parmesan (or GF panko), and the beans.
- In a small bowl or jar, whisk together the vinegar (start with 3 tablespoons of vinegar; add more to taste), garlic, mustard, salt, black pepper, and olive oil until well emulsified. Incorporate honey (if using) after emulsifying to avoid sticking. Taste and adjust vinegar or seasoning as needed.
- Start by drizzling just half of the dressing over the salad and give it a gentle toss. If you’re serving this salad to a group, this allows guests to decide how much dressing they want on their portion. It also helps keep the greens crisp longer.
- Sprinkle the remaining Parmesan (or panko) on top just before serving. Drizzle with extra dressing, if desired.
- Enjoy immediately or see notes for storage options.
Notes
Substitute Tips – You may substitute 1/2 teaspoon garlic powder for the mashed garlic in the dressing, or if you want to soften the garlic bite using fresh garlic, then let the minced garlic sit in vinegar for a few minutes before adding other ingredients for the dressing. Chickpeas may be substituted for white beans, if desired.
Make Ahead & Storage Tips – Prep vegetables (except tomatoes) up to 2 days ahead. Store separately or layer in an airtight container with a paper towel to absorb moisture. Store dressing in the fridge for up to 5 days; shake before using. Toss salad with dressing, tomatoes, and beans only when ready to serve to maintain crunch.
Protein Boost Tips – Feel free to boost the protein or make it a main dish by adding grilled chicken, salmon, steak, or even marinated tempeh.
- Prep Time: 15
- Category: salad
- Method: chop and mix
- Cuisine: American
Nutrition
- Serving Size: 1 serving with dressing
- Calories: 290
- Sugar: 3.9 g
- Sodium: 181.9 mg
- Fat: 23.3 g
- Saturated Fat: 3.9 g
- Carbohydrates: 15.7 g
- Fiber: 5.2 g
- Protein: 7 g
- Cholesterol: 3.6 mg
