This salad is a harmonious blend of protein-rich beans, fresh vegetables, and a tangy, creamy lemon Caesar dressing. It’s a perfect balance of hearty textures and zesty flavors, making it a versatile dish for any occasion—whether as a main course, a side dish, or meal prep. Packed with nutrients and flavor, this salad is both satisfying and refreshing.
Detailed Ingredients
For the Salad
1 can (15 oz) chickpeas (garbanzo beans): A protein powerhouse with a nutty flavor and firm texture.
1 can (15 oz) cannellini beans: Creamy and mild, these white beans add softness and balance.
1 can (15 oz) kidney beans: Their slightly sweet, earthy flavor complements the other beans beautifully.
1 cup cherry tomatoes, halved: Adds a burst of sweetness and juiciness. Use heirloom cherry tomatoes for added color and variety.
1/2 red onion, thinly sliced: Offers a sharp, slightly sweet flavor and crunch. Soak in cold water for 10 minutes if you prefer a milder taste.
1/2 cup fresh parsley, chopped: Bright and herbaceous, parsley ties the salad together with its fresh notes.
1/4 cup shaved Parmesan cheese (optional): A nutty, salty garnish that adds a touch of indulgence.
For the Lemony Caesar Dressing
2 tablespoons mayonnaise: The creamy base for the dressing.
2 tablespoons Greek yogurt (optional): Adds tanginess and extra creaminess.
2 tablespoons fresh lemon juice: Brings brightness and acidity to the dressing.
1 teaspoon lemon zest: Enhances the citrusy flavor for a fresh, vibrant taste.
1 teaspoon Dijon mustard: Adds a subtle kick and depth of flavor.
1 teaspoon Worcestershire sauce: Provides a savory, umami-rich undertone.
1 garlic clove, finely minced or grated: Infuses the dressing with a touch of pungency.
2 tablespoons olive oil: Helps emulsify the dressing and adds a rich, smooth finish.
Salt and pepper, to taste: Adjust to balance the flavors perfectly.
Step-by-Step Instructions
1. Prepare the Beans
Drain and rinse all three types of beans (chickpeas, cannellini beans, and kidney beans) under cold water.
Pat them dry with a paper towel to remove excess moisture.
Transfer the beans to a large mixing bowl.
2. Add the Vegetables
Halve the cherry tomatoes and thinly slice the red onion.
Chop the fresh parsley finely.
Add these to the bowl with the beans.
3. Make the Dressing
In a small bowl, whisk together the mayonnaise, Greek yogurt (if using), fresh lemon juice, lemon zest, Dijon mustard, Worcestershire sauce, and minced garlic.
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