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
- 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.
- 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.
- Assemble the Salad: In a large bowl, mix cannellini beans, kale, farro, bell pepper, radicchio, Parmesan, pepperoncini, and shallot.
- Toss & Chill: Coat the salad with Caesar dressing and toss well. Cover and refrigerate for at least 30 minutes or up to 4 days.
- 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
- Vegetarian Option: Skip the anchovies and add extra Parmesan for umami flavor.
- Spicy Kick: Add a dash of red pepper flakes or extra pepperoncini.
- Vegan-Friendly: Use dairy-free yogurt and nutritional yeast instead of Parmesan.
- Crunchy Addition: Toss in roasted chickpeas or almonds for more texture.
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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Caesar Cannellini Bean Salad
This Caesar Cannellini Bean Salad is a hearty and flavorful twist on the classic Caesar salad. Packed with protein-rich cannellini beans, nutty farro, and crunchy Parmesan croutons, this salad is both nutritious and satisfying. The homemade Caesar dressing adds a creamy, zesty kick, while kale, radicchio, and pepperoncini provide a refreshing balance of flavors and textures. Perfect for meal prep or a light yet filling meal!
- Total Time: 20 minutes (+30 minutes chill time)
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
Instructions
- 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.
- 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.
- Assemble the Salad: In a large bowl, mix cannellini beans, kale, farro, bell pepper, radicchio, Parmesan, pepperoncini, and shallot.
- Toss & Chill: Coat the salad with Caesar dressing and toss well. Cover and refrigerate for at least 30 minutes or up to 4 days.
- Serve & Garnish: Top with croutons just before serving for added crunch.
- Prep Time: 20 minutes
- Cook Time: No cook time (only chilling required)
- Category: Salad, Main Course
- Cuisine: Mediterranean, Italian-American
Nutrition
- Serving Size: 6
- Calories: 496 per serving