This vegetarian white bean salad with grilled romaine is easy to make and perfect for your summer barbeque!

White Bean Salad over grilled lettuce with crusty grilled bread on a white plate

This post is sponsored by USA Pulses.

Lightly charred romaine topped with seasoned cannellini beans and a creamy tahini dressing, this salad is an easy barbeque recipe for vegetarians. With just a few ingredients and a hot grill, this satisfying salad is ready in minutes!

Cooked white beans in an orange colander with garlic, fresh lettuce, and black pepper in a bowl in the background — Salad ingredients

What you’ll need

This healthy grilling recipe has a few easy steps but might be the easiest thing to mix up for a cookout.

Cannellini beans
Extra virgin olive oil
Steak seasoning
Whole romaine lettuce
Tahini
Garlic
Lemon
Dijon mustard
Salt and pepper
Optional but highly recommended: parmesan cheese and crusty bread to grill!

White beans in a blue bowl with hands above adding steak seasoning being seasoned — Seasoning the white beans

Benefits of Pulses

I take any opportunity to add pulses to my plate. Here’s why:

Packed with plant protein and fiber, pulses are so versatile and help me create easy, healthy meals with endless combinations. I’ve used them in all possible ways from skillets to veggie burgers, stir fry to fritters and even brownies!

If you haven’t heard the term before, pulses are defined as dry peas, chickpeas, lentils and beans and have been protein staples around the world for thousands of years. Shelf-stable and nutritious, they’re essential pantry staples – great for a variety of sides, entrees, or even desserts this summer!

And yes, even grilling! Though attention often turns to baked beans or veggie burgers at a barbeque, this white bean salad is an easy vegetarian recipe to add to your summer spreads.

Pulses are a convenient way to add a punch of protein and fiber to a summer barbeque.
Pulses are also a great way to save a little money since they are significantly less expensive than meat.

Whether you are used to eating pulses (I eat some daily) or just getting started, I encourage you to visit pulses.org for lots of tips and recipe ideas!

Whole leaves grilled lettuce with white beans on top on a white plate

Best substitution for cannellini beans

Cannellini beans (also called white kidney beans) have a mild but earthy and nutty flavor. If you cannot find them, try great white northern beans or navy beans in a pinch. Remember that you can buy and cook dried beans or use canned ones to get the same nutrition.

You can also use chickpeas or do a mix of different types of beans. This is a versatile salad recipe – use your favorites. Whatever works for you!

How to grill lettuce?

It seems like an odd thing to throw on the grill but I promise – it’s worth it! It takes just a few minutes to infuse incredible smoky flavor into your salad. Plus, the romaine develops a slightly sweet flavor in the grilling process.

Allow half a head of romaine for each person. You’ll trim the root, then slice lengthwise allowing the head to stay together. Brush with oil and grill just until charred.

No romaine? You can grill green lettuce or firmer ones like endive or radicchio. The last two will change the flavor of the salad but still works.

Print Recipe

5 from 3 votes

Grilled Romaine White Bean Salad Recipe

This Grilled White Bean Salad is an excellent entree salad for your vegetarian guests. Infusing the greens with grilled flavor adds a hint of sweetness and takes this simple, protein-packed salad from good to great!

Prep Time10

Cook Time5

Course: Salad

Cuisine: American

Servings: people

Calories: 226kcal

Author: Marisa Moore

Ingredients

2 cups cooked cannellini beans (about 1-15 oz can, rinsed and drained)
1 teaspoon steak seasoning
2 whole heads romaine lettuce
2 tablespoon extra virgin olive oil, divided
Coarse salt to taste
Parmesan cheese (optional)
Grilled bread (optional but highly recommended)

For the dressing:

¼ cup creamy tahini
½ juice of one lemon
1 tablespoon Dijon mustard
1 clove garlic
2 tablespoon or more warm water
Salt and pepper to taste

Instructions

Preheat the grill to high heat.
Prepare the beans: Place the beans in a medium bowl. Toss with 1 tablespoon extra virgin olive oil and the steak seasoning. Set aside. (Optional: To warm the beans and infuse extra grilled flavor, place the cannellini beans in a vegetable basket over medium heat on the grill. Let heat up about 5 minutes, turning once.)
Make the dressing: Add tahini, lemon juice, dijon mustard, garlic, water, salt and pepper to a small blender. Blend until creamy, adding additional warm water 1 teaspoon at a time if needed. Set aside.
Grill the romaine: Rinse the romaine to remove any visible dirt. Leaving the root intact, trim off the bottom of the root ends and remove any wilted or old leaves. Slice each head of lettuce in half lengthwise, again, keeping the root intact to hold the leaves together.
Just before serving the salad, brush the lettuce with 1 tablespoon olive oil and sprinkle lightly with salt. Place cut side down onto the grill. Cook 2-3 minutes per side or until you get a nice char but before the lettuce starts to wilt. Serve the lettuce whole or chopped.
Assemble the salad: Plate the lettuce, top with the seasoned beans and drizzle with dressing. Sprinkle on extra parmesan cheese and serve with grilled bread, if desired.

Notes

TIPS:

Skip the parmesan for a vegan salad.

Want more protein? Add grilled salmon or shrimp to this salad. You won’t regret it!

The beans and tahini dressing can be prepped and stored at least 3 days in the refrigerator. Enjoy the grilled lettuce on the same day.

Nutrition