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This chopped Romaine Salad with White Beans is a hearty, refreshing summer salad bursting with plant-based protein and nutrients! Tossed with a sweet and tangy vinaigrette, it’s a quick appetizer or side dish and can easily be turned into a main course.

white bowl filled with chopped romaine salad with wood serving spoons in it.

This salad was a total last-minute creation—one of those “what can I make with what’s left in the fridge?” kind of nights. I had romaine, a few random veggies, and not much else. We were lacking protein, and I didn’t feel like cooking, so I grabbed a can of white beans and made it work.

Now here’s the thing—I don’t eat a lot of beans unless they’re properly prepared beans. But for these canned beans, I used a simple technique to reduce some of those not-so-fun side effects. More on that below. The result? They were easier to digest and gave them a buttery, almost melt-in-your-mouth texture. Honestly, it made the whole salad even more worth my while. No cooking, just satisfying, feel-good food.

Ingredients and Notes

Not only is this salad delicious, but it’s also packed with fiber, plant-based protein, and antioxidant-rich veggies. The combination of ingredients works together to support digestion and energy

Below is an overview of the ingredients and instructions for this Romaine lettuce salad recipe. Please be sure to scroll down to the recipe card for the complete details!

Romaine Lettuce – I love the crisp, refreshing texture of Romaine, but you can use any greens you have on hand. Butter lettuce, mixed greens, arugula, and baby spinach all work.
Cucumber – I recommend using mini cucumbers, Persian, or English cucumbers. They have thinner skin and fewer seeds than other varieties, which results in less moisture, preventing your salad from becoming soggy.
Sugar Snap Peas – If you can’t find snap peas, you can omit them. Or, use frozen green peas.
Grape or Cherry Tomatoes – I also like to use plum tomatoes when I can find them.
Green Onion – Use both the white and green portions!
Fresh Parsley – I like the bright, slightly peppery taste of parsley, but cilantro or basil also taste great.
Parmesan Cheese or Seasoned Panko– For a dairy-free Romaine salad, I like to use gluten-free panko breadcrumbs to add texture and flavor. You can also use your favorite plant-based cheese. Or, omit it completely.
White Beans or Chickpeas – Use all white beans. Or, use part white beans and part chickpeas for a slightly different texture.

Nutrition Tip: An acidic dressing like the one below, made with vinegar and mustard, not only boosts flavor but also supports digestion and nutrient absorption. source

Dijon Vinaigrette – You can use a store-bought dressing. However, I make my own using red wine vinegar (or apple cider vinegar), garlic, Dijon or honey mustard, salt, pepper, and extra virgin olive oil. I also sometimes add a touch of honey for sweetness.
Optional Protein to Top – Feel free to boost the protein or turn the salad into a main course with grilled chicken, air fryer salmon, steak, or even grilled tempeh.

Make-Ahead Tips

This recipe is best served right away. However, if you want to prepare in advance, follow these tips to keep the ingredients fresh:

Prep the vegetables (except the tomatoes) up to 2 days before using.
Store the vegetables in separate airtight containers, or layer them in an airtight container with a paper towel to absorb moisture.
Store the dressing in the fridge for up to 5 days; shake before using.
Toss the salad with dressing, tomatoes, and just before serving to maintain a crunchy texture.

How to Make a Romaine Salad with White Beans

*Check the recipe card below for detailed amounts and substitution options.

Wash, dry, and chop the vegetables. For the Romaine, first remove any wilted outer leaves, then slice the head in half lengthwise. Lay each half flat-side down and slice crosswise into thin ribbons, about ½-inch thick. This gives you that light, crisp, chopped salad texture! Transfer the chopped romaine to a large salad bowl.

a bowl of chopped romaine lettuce topped with tomatoes and chopped snap peas .

This chopped Romaine salad with white beans is hearty, refreshing, and packed with plant-based protein. Tossed in a tangy vinaigrette, it's perfect as a side or main dish!

Combine. Add all of the prepped veggies to the bowl with the romaine, along with half of the grated Parmesan (or gluten-free panko for a dairy-free option) and your drained and rinsed white beans

Pro-Tip: For extra flavor, rinse the canned beans well. Then, toss them with olive oil, salt, pepper, or a bit of dressing.

Prep the dressing. Whisk the dressing in a small bowl or jar. Then, add the honey to prevent sticking. If you add it with the other ingredients, the dressing won’t emulsify properly! Taste and adjust the vinegar or seasoning to your desire.

Woman's hand whisking a vinaigrette dressing in a bowl

Woman pouring dressing into a bowl of chopped romaine lettuce topped with veggies and beans.

Toss. Start by drizzling just half of the dressing over the salad and give it a gentle toss. Then add more dressing as desired.

Tip: If you’re serving this salad to a group, drizzle just half of the dressing first, allowing guests to decide how much dressing they want on their portion. It also helps keep the greens crisp longer, especially important if the salad will sit out for a bit or if you’re prepping it slightly ahead of time.

Serve. Sprinkle with the extra Parmesan (or dairy-free alternative), toss again and enjoy!

Bowl of romaine salad with white beans, with wooden salad spoons tucked into the greens.

Blue bowl filled with chopped romaine salad, served with a small pourer of dressing on the side

My Favorite Pairings

I often like to serve this salad as a main course with a side of vegan gluten-free bread or grain-free Paleo bread. However, if you plan on enjoying it as a side, try pairing it with main courses such as baked salmon and asparagus, vegan black bean burgers, or chile ginger shrimp skewers.

More of Our Favorite

Romaine Salad with White Beans

Ingredients and Notes

Make-Ahead Tips

How to Make a Romaine Salad with White Beans

My Favorite Pairings

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