Caesar Bean Salad

by Michigan Bean Commission / Wednesday, 04 September 2013 / Published in BEAN SALADS

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 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-cooked eggs, cut in wedges

PREPARATION

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

Servings per recipe: 6