White Bean Salad

• 份量: 6 servings
• 准备时间: 20 minutes
• 总时间: 20 minutes

配料

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

步骤

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!

营养

• 每份大小: 1 /6 the recipe
• 卡路里: 263 kcal
• 总脂肪: 4 g
• 饱和脂肪: 1 g
• 不饱和脂肪: 3 g
• 钠: 366 mg
• 总碳水化合物: 45 g
• 膳食纤维: 9 g
• 总糖: 8 g
• 蛋白质: 14 g