Ingredients
White Bean 'Tuna' Salad
- lemon juice juice of 1/2 a lemon
- 1/4 medium onion red; chopped
- 1/2 cup white beans dried (cannellini, navy, baby lima, etc.); soaked overnight in purified water and cooked
- 1/2 cup cucumber English; chopped
- 1/3 cup pickles chopped
- 1/3 cup olives chopped
- 1/3 cup sunflower seeds toasted
- 1/3 cup dill and/or parsley; chopped
- 1 tbsp capers
- 1 tbsp nutritional yeast
- pepper black; freshly ground
- handful basil fresh (optional)
- 1/2 tsp garlic powder (optional)
- 1/4 cup mayonnaise or more to taste - recipe follows
- salt sea; if needed
Mayo'
- 1 tbsp mustard Dijon
- 1 tbsp miso paste sweet
- 1 tbsp sunflower butter or any nut/seed butter
- 1 tsp sriracha
- lemon juice juice of 1 lemon or more if needed
Sandwich Add-Ins
- cabbage red; shredded
- tomato slices
- basil more whole leaves
- sprouts or microgreens
Instructions
White Bean 'Tuna' Salad
- Pour the lemon juice over the chopped red onion in a small bowl and let it sit while preparing the rest of the ingredients.
- Combine the onions in lemon juice with the rest of the ingredients in a food processor. Pulse a few times, taking care not to over process; the mixture should be slightly chunky. Taste for salt and pepper, adjust if needed. Keep refrigerated in an air-tight container. Serve on good sandwich bread (use gluten free if desired), with red cabbage, tomato, more basil, sprouts/microgreens, or any other favorite sandwich add-ins.
Mayo'
- Combine all the ingredients, except the lemon juice, in a small bowl and mix until smooth. Add the lemon juice and combine thoroughly. Add more of the lemon juice, if needed to achieve a creamy, slightly runny consistency.