This White Bean Caesar Salad Dressing is a healthier spin on the original without losing flavor.
We all know beans are a great source of protein, fiber, iron, magnesium and many other nutrients. But did you know that beans are packed with phytonutrients that may help prevent chronic diseases, such as cardiovascular disease and cancer? That’s pretty remarkable.
Over the years I’ve enjoyed cooking and exploring an array of ways to use beans. Cooking with beans is more than just opening a can, heating them up and serving them as a side. Beans are an ingredient to be used creatively in sauces, salads, dips and as thickeners to name a few.
Take this lighter White Bean Caesar Salad Dressing Recipe for example. It uses bean puree instead of eggs, and it’s surprisingly tasty. The flavor and texture offer a pretty good match for the original. Plus it’s healthier. By no means am I saying it’s better than the original but it is a good option for those with egg allergies, or others who can’t eat raw eggs for one reason or another.
The ingredients are basic: white beans, olive oil, lemon juice, parmesan cheese, pepper, anchovy paste, garlic, and a bit of water as needed for desired consistency. The process is easy. Begin by pureeing a whole can of white beans and their liquid in a food processor or blender. You’ll only need one cup of the puree. One (15 oz.) can of beans makes almost 2 cups of puree. You can use the remaining puree in a soup or as a thickener for a sauce. Then in a blender add all ingredients, except the water and blend until smooth. If needed, add water to desired consistency but I didn’t add any to mine. Also, feel free to adjust the amount of anchovy paste if you’re not an anchovy fan. You can also use whole anchovies minced.
Toss with some chopped romaine hearts and serve. Yum! That’s it. So simple.
I’d love to hear about any favorite bean recipes you may have. Are you a classic chili bean lover? Is there a tasty bean dip you can’t pass up? Please share – can’t wait to see hear from you!
A few more healthy and tasty recipe options you may enjoy:
- 1 cup of white bean puree (canned beans & bean liquid pureed in food processor or blender)
- ½ cup extra virgin olive oil
- ¼ cup lemon juice (juice of about 1 lemon)
- ¼ cup parmesan, grated
- ½ teaspoon black pepper
- 1-2 teaspoons anchovy paste (adjust to taste)
- 2 teaspoons garlic, minced (about 2 large cloves)
- ¼ cup water (as needed)
- In a blender combine bean puree, olive oil, lemon juice, parmesan cheese, pepper, anchovy paste, and garlic until blended and smooth.
- If needed, add water to thin to desired consistency.
- Refrigerate until used.
(Even though I have an ongoing relationship with Bush’s Beans, they did not compensate me for this post.)
Originally published March 3, 2010. Updated March 8, 2015.