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Green Bean Salad on a plate with salad dressing & croutons

Ensalada Caesar de Ejotes (Green Bean Salad)

Caesar Green Bean Salad is a twist of the classic Caesar salad. Works perfectly for weeknight dinners as well as a simple no-fuss holiday side dish that will surely impress your guests.
Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 servings
Calories 226kcal
Author Ana Frias


  • 1 ½ Tbsp lemon juice
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp Dijon mustard
  • 3 large garlic cloves minced
  • 3 anchovy fillets minced to paste
  • ½ tsp black pepper
  • ¼ tsp kosher salt
  • 3 Tbsp extra virgin olive oil
  • 1 ½ lbs fresh green beans ends trimmed
  • 2 oz parmesan cheese, shaved with vegetable peeler

To make the croutons

  • 3 oz baguette cut into ½ inch squares
  • 2 Tbsp extra virgin olive oil
  • ¼ tsp ground black pepper


Dressing & Green Beans

  • In a small bowl, add the lemon juice, Worcestershire, mustard, garlic, anchovies, salt & peppered whisk until combined. Slowly whisk in the oil until emulsified; set aside.
  • Boil the green beans in a large pot for about 5 to 7 minutes. Drain the beans and spread in even layer on top of a dish towel. Cool completely.

Make the croutons

  • In a large bowl, toss the baguette, oil & pepper until the all pieces are coated with oil.
  • Transfer the croutons to a 12 inch nonstick skillet and cook over medium-high heat, stirring often, until golden brown and crispy. About 5 minutes.
  • Reserve the bowl to use in next step.
  • Add the green beans, parmesan & croutons to the reserved bowl and toss with the dressing until combined. Season with salt & pepper if needed.


Serving: 1serving | Calories: 226kcal | Carbohydrates: 16g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Cholesterol: 8mg | Sodium: 279mg | Potassium: 280mg | Fiber: 3g | Sugar: 4g