Recipe Ingredients
For dressing:
- 1/2 cup plant-based mayonnaise
- 1/2 lemon, juiced
- 1/4 cup finely grated plant-based Parmesan-style cheese
- 1 tablespoon capers, drained and finely chopped
- 1 teaspoon Dijon mustard
- 1 clove garlic, finely grated
- Kosher salt and freshly ground black pepper, to taste
For salad and assembly:
- 1/2 cup Panko breadcrumbs
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1/2 (16-ounce) bag frozen whole green beans, thawed and patted dry
- 2 (15.5-ounce) cans cannellini beans, rinsed and drained
- 2 cups cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1 cup plant-based shredded mozzarella-style cheese, optional
- 1/4 cup chopped fresh parsley, optional
- Grated plant-based Parmesan-style cheese, for garnish
Recipe Directions
For dressing:
- Combine mayonnaise, lemon juice, Parmesan, capers, mustard and garlic in a large bowl. Season with salt and pepper, to taste. Set aside.
For salad and assembly:
- Combine breadcrumbs and oil in large skillet over medium heat. Cook, stirring constantly, until lightly toasted, about 4 to 5 minutes. Season with salt and pepper. Set aside for topping salad.
- Combine green beans, cannellini beans, tomatoes, onion, mozzarella and parsley in the bowl with the dressing and toss to coat. Top with breadcrumb mixture and garnish with Parmesan. Serve and enjoy.
Tip:
Replace one can of cannellini beans with butter beans. They add a richer texture and nuttier flavor, which pairs well with the Caesar dressing.
