Caesar Bean Salad

Packed with nutrition and fiber, dark red kidney beans add a colorful twist to this tasty vegetarian-style Caesar entrée salad, garnished with wedges of hard-boiled eggs.

Recipe Ingredients:

2 (15 ounce) cans dark red kidney beans, heated and drained
1/2 cup vegetable oil
1/4 cup lemon juice
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1 medium head romaine lettuce
1 cup seasoned croutons
2 tablespoons chopped fresh parsley
3 hard-boiled eggs, cut in wedges

Cooking Directions:

1. In medium bowl, combine oil, lemon juice, cheese, garlic salt, and pepper. Mix well. Add warm beans and toss gently. Cover and chill.
2. Line salad bowl with romaine leaves. Pour beans on top and sprinkle with croutons and parsley. Garnish with egg wedges.

Makes 6 servings.

Recipe provided courtesy The Michigan Bean Commission.