Three Bean Caesar Salad

This is a delicious update on the classic three bean salad. The Easy Caesar Dressing is great on salad greens too, so make extra and keep it in the fridge for up to a week. To go vegan, omit the anchovies and use a plant-based cheese in place of Parmesan.

Easy Caesar Dressing

• 1⁄2 c mayonnaise

• 1 garlic clove, grated

• 1⁄2 t Dijon mustard

• 1 T lemon juice

• 1⁄2 t anchovy paste

• 1 t worcestershire sauce

• 1⁄4 c grated Parmesan cheese

• 1⁄4 black pepper

• 1⁄4 t kosher salt

Salad

• 1 14 oz can chickpeas

• 1 14 oz can cannellini beans

• 1⁄2 lb fresh green beans, trimmed and cut into 1” pieces

• 1⁄2 jar roasted red peppers

• 1⁄4 c grated

• Parmesan cheese

• Chopped parsley

• Extra virgin olive oil to garnish

Make the dressing by whisking all ingredients together in a small bowl. Taste for seasoning, adding more salt and pepper as necessary.

Heat a large pot of salted water to boiling. Prefer a large bowl of ice water. Blanch the green beans for 3-4 minutes, then remove them from the pot using a spider or slotted spoon and cool them in the ice water. Drain.

Rinse and drain the chickpeas and cannellini beans in a colander, then transfer to a large serving bowl. Add the drained green beans. Dice roasted red peppers and toss with beans. Add about 1⁄3 cup dressing and toss, adding more dressing if desired. Taste, adding salt and pepper if needed. Sprinkle salad with extra Parmesan cheese, chopped parsley and drizzle with olive oil before serving.