Caesar Cannellini Bean Salad

This Caesar Cannellini Bean Salad is a protein-packed twist on the classic Caesar salad. The combination of creamy dressing, hearty white beans, and crunchy Parmesan croutons makes for a satisfying and flavorful dish. Enhanced with kale, radicchio, and a zesty touch of pepperoncini, this salad is a perfect balance of textures and tastes.

Quick Benefits

• High in Protein & Fiber: Cannellini beans and farro provide a nutritious boost.
• Flavorful & Filling: Anchovy-infused Caesar dressing elevates the dish.
• Easy to Make-Ahead: Perfect for meal prep, as it keeps well in the fridge.
• Customizable: Use store-bought dressing and croutons for a quicker version.

Essential Ingredients

Creamy Caesar Dressing

• 1/4 cup red wine vinegar
• 6 anchovy filets
• 4 garlic cloves
• 1/2 cup Greek yogurt
• 1/4 cup extra-virgin olive oil
• 2 teaspoons Dijon mustard
• 1 teaspoon white sugar

Parmesan Croutons

• 1 1/2 cups cubed Italian bread
• 1 tablespoon melted butter
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon olive oil

Salad

• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 2 cups packed baby kale
• 1 cup cooked farro, cooled
• 1 red bell pepper, chopped
• 2/3 cup shredded radicchio
• 1/2 cup shredded Parmesan cheese
• 1/4 cup jarred sliced pepperoncini peppers
• 1 shallot, thinly sliced

Preparation Steps

1. Make the Dressing: Blend red wine vinegar, anchovy fillets, and garlic in a blender until nearly smooth. Add Greek yogurt, olive oil, Dijon mustard, and sugar; blend until smooth. Refrigerate until needed.
2. Prepare the Croutons: Toss bread cubes with melted butter, then mix in grated Parmesan. Heat olive oil in a skillet over medium heat. Toast the bread cubes, turning occasionally, until golden brown (about 10 minutes). Let cool.
3. Assemble the Salad: In a large bowl, mix cannellini beans, kale, farro, bell pepper, radicchio, Parmesan, pepperoncini, and shallot.
4. Toss & Chill: Coat the salad with Caesar dressing and toss well. Cover and refrigerate for at least 30 minutes or up to 4 days.
5. Serve & Garnish: Top with croutons just before serving for added crunch.

Health Benefits

• Heart-Healthy: Olive oil and beans provide beneficial monounsaturated fats.
• Rich in Fiber: Kale, beans, and farro support digestion and gut health.
• High in Calcium & Iron: Parmesan and greens contribute to strong bones and improved energy levels.
• Low in Added Sugar: The homemade dressing is free from artificial sweeteners.

Serving Suggestions

• With Grilled Protein: Serve alongside grilled chicken or salmon for extra protein.
• As a Wrap: Use as a filling in whole wheat wraps for a quick lunch.
• With a Side of Soup: Pair with tomato or vegetable soup for a cozy meal.

Creative Variations

Storage Tips

• Refrigeration: Store in an airtight container for up to 4 days.
• Keep Croutons Separate: To maintain crispness, store croutons in a dry container and add just before serving.
• Dressing Storage: Store dressing separately and mix when ready to serve.

Pro Tips

• Massage the Kale: Gently rub kale with olive oil before adding to soften the leaves.
• Use Stale Bread for Croutons: This helps create a crunchier texture.
• Double the Dressing: Make extra to use on other salads or as a dip.

Frequently Asked Questions

Q: Can I use store-bought Caesar dressing? A: Yes! Use about 1 cup of prepared dressing as a shortcut.

Q: What can I substitute for farro? A: Quinoa, brown rice, or barley work well as alternatives.

Q: How long does this salad last? A: It stays fresh for up to 4 days in the fridge, making it perfect for meal prep.

Enjoy this Caesar Cannellini Bean Salad, a hearty, nutritious twist on a classic favorite!

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