White Bean Salad Recipe - Cooking Index
This quick-and-simple recipe replaces tuna fish or chicken salad in sandwiches or on salad plates. Add one jalapeņo, stemmed, seeded and diced, if your children like it spicy. Chickpeas can be substituted for white beans.
Courses: Salads, Vegetarian1 1/2 cups | 240g / 8.5oz | Cannellini or other white beans - (to 2) - rinsed, drained |
1/2 cup | 55g / 1.9oz | Celery - finely chopped |
2 tablespoons | 30ml | Finely-diced onion |
2 tablespoons | 30ml | Minced sweet pickles - (to 3) |
1 | Garlic clove - pressed | |
2 tablespoons | 30ml | Mayonnaise |
1/2 teaspoon | 2.5ml | Dijon-style mustard |
1/4 teaspoon | 1.3ml | Hungarian paprika |
1/4 teaspoon | 1.3ml | Salt - (to 1/2) |
Freshly-ground black pepper - to taste | ||
1 tablespoon | 15ml | Fresh minced parsley |
Place beans in bowl, mashing half with fork. Add remaining ingredients and stir to combine. Blend well and refrigerate for at least 30 minutes before serving. Taste for seasoning before serving.
This recipe yields 4 servings.
Per Serving: 130 Cal; 4g Prot; 6g Total Fat (1 Sat. Fat); 15g Carb.; 5mg Chol; 440mg Sod.; 4g Fiber.
Source:
Vegetarian Times, September 2002
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