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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!
Course Salad
Cuisine American
Keyword grilled lettuce salad, white bean salad
Prep Time 10 minutes
Cook Time 5 minutes
Servings 4 people
Calories 226kcal


  • 2 cups cooked cannellini beans (about 1-15 oz can, rinsed and drained) 
  • 1 tsp steak seasoning
  • 2 whole heads romaine lettuce
  • 2 tbsp 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 tbsp Dijon mustard
  • 1 clove garlic
  • 2 tbsp or more warm water
  • Salt and pepper to taste


  • 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. 



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.


Calories: 226kcal | Carbohydrates: 19g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Sodium: 242mg | Potassium: 122mg | Fiber: 6g | Sugar: 1g | Vitamin A: 1233IU | Vitamin C: 8mg | Calcium: 88mg | Iron: 3mg