Creamy White Bean Salad
Servings
4Serving size
about 1 cupThis recipe can easily be multiplied or divided by 2. This recipe makes great leftovers and will keep well for 3-4 days.
Ingredients
| 2 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 1/2 cup Nonfat Greek Yogurt |
| 2 tsp. Dijon mustard |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1/8 tsp., leaves Dried tarragon |
| 1 Large Red bell peppers (small dice) |
| 4 Medium stalk Celery, raw (diced) |
| 2 large Green onions (sliced thinly) |
Instructions
Add the yogurt, mustard, salt, pepper, and tarragon.
Puree until smooth.
Place the remaining beans in a large mixing bowl with the bell pepper, celery and onions.
Add the dressing from the blender.
Fold together until well blended.
Chill well before serving.
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Special Diet Information
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Lactose
This recipe is not safe for those who are lactose intolerant.
Recipe Notes
Using white beans and yogurt is a great way to create a creamy dressing that doesn’t have as much fat or calories but is rich and delicious. The best part is that it also adds a lot of extra fiber to your salad.
This recipe is meant to be a riff on a potato salad but using the white beans. The technique of using the bean and yogurt as a base will work great, however, with a conventional potato salad or even tuna salad. The best part is there are endless variations. For example, you can flavor it with garlic and a bit of parmesan for a Caesar salad taste or some Jerk seasoning to take give it a warm Island flavor.