Description
This mashed white bean salad is a 4-ingredient vegan alternative to tuna salad. Pile it on toast, or tuck it in a sandwich or wrap.
Ingredients
Scale
- Two 15-ounce cans cannellini beans
- 1/4 cup finely diced celery (about 1/2 small stalk)* [see note below]
- 1/4 finely diced white or red onion
- 3 baby Kosher dill pickles, finely diced (about 1/4 cup)
- 1/4 cup pickle juice from the jar
- Salt and pepper, to taste
Instructions
- Drain both cans of beans in a mesh strainer. Rinse well under running water, then shake off all the excess water.
- Transfer half of the beans to a large bowl and roughly mash with a potato masher.
- Add the remaining whole beans to the bowl, along with celery, onion, pickles, and pickle juice. Stir to incorporate the ingredients, then season to taste with salt and pepper.
- Serve on toast, or in a sandwich or wrap. (Store leftovers in the fridge in an airtight container and eat within 4 days.)
Notes
Be sure to dice the celery and onions into very, very small pieces.
Nutrition
- Serving Size: 1/4 of the recipe (without bread)
- Calories: 170
- Sodium: 710 mg
- Fat: 0.7 g
- Carbohydrates: 31 g
- Fiber: 10.7 g
- Protein: 10.2 g
