White Bean Salad

• servings: 6 servings
• active time: 20 minutes
• total time: 20 minutes

Ingredients

3 Tbsp vegan mayonnaise

1/2 Tbsp kelp granules

1 tsp ground mustard

1/2 tsp salt

1/2 tsp celery salt

1/2 tsp garlic powder

1/4 tsp fine ground black pepper

juice from 1/2 lemon

2 14- oz. cans white beans

3/4 cup finely minced celery

1/2 cup minced white or yellow onion

1/4 tsp lemon zest

Directions

Make the seasoned mayo: Add all the ingredients for the seasoned mayo to a small bowl and whisk well until blended uniformly. Set the mixture off to the side and allow flavors to steep.

Make the base: Strain and rinse the beans + transfer them to a large mixing bowl. Use a potato masher or back of a wooden spoon to par-mash the beans. You want them to be mostly mashed with some larger bits throughout, not like a puree. Add the minced celery, onion, and lemon zest and stir.

Bring it all together: Using a rubber spatula, pour the seasoned mayonnaise over the beans and veg and fold all together uniformly. Let the mixture set for at least 15 minutes in the refrigerator or up to an hour for best results.

To serve: Serve this toona salad as a sandwich or tea sandwich, on a salad, or right outta the bowl! Store leftovers in an air-tight container in the fridge for up to a week. Enjoy!

Nutrition

• Serving Size: 1 /6 the recipe
• Calories: 263 kcal
• Total Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3 g
• Sodium: 366 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 9 g
• Total Sugars: 8 g
• Protein: 14 g