- 1 head Romaine Lettuce
- 0.5 pound Green Beans
- 1 cup, drained & rinsed White Navy Beans
- 1 cup Seasoned Croutons
- 0.25 cup Avocado Oil
- 1 cup Vegan Mayonnaise
- 1 Lemon
- 2 Tablespoons Capers
- 2, minced Garlic Cloves
- 0.5 teaspoon Ground Black Pepper
A vegetarian, plant-protein packed green bean Caesar salad that is so good you have to try it!
This salad isn’t just pretty to look at but has everything a salad needs. Textures, a bit of crunch, creamy and a lot of flavor.
Adding the navy beans adds protein and makes this a complete meal.
You can use any green but romaine is a Caesar salad staple.
Croutons are also a must for me. You can buy store bought or make your own by using stale bread cut into cubes then season and bake with olive oil.
The green beans are my favorite part of the salad. I am using French beans as they are a bit skinnier and cook in just 2 minutes. You can use any green bean you can find.
The dressing is dairy free and so easy to make.
All of the ingredients are added to a food processor or blender and blended until smooth and well combined.
Traditionally, anchovies and egg yolks are used but I am replacing them with briney capers and a neutral oil to keep is plant-based.
Please leave your review for this green bean Caesar salad in the comment section.
For questions, you can send me a direct message via Instagram!
Blanche The Green Beans & Make The Dressing
Bring a large pot of water to a boil then add the green beans and cook uncovered for 2-3 minutes.
While the green beans are cooking, fill a large bowl with ice and cold water. Once the timer goes off, immediately transfer the green beans to the ice water to shock the green beans and stop the cooking process. This will ensure the green beans stay vibrant green and crisp.
Add all of the dressing ingredients into a food processor or blender and blend until well combined. Taste and adjust seasoning if needed.
Build The Salad