Now THIS is what I’m talking about! Comfort food, reinterpreted as “nearly nonfat”, but it’s still super tasty. Dressing Note: The dressing is best if prepared the day before (or at least a few hours), to allow the flavors to mingle so that the bean flavor doesn’t predominate.
Vegan Potato Salad
Yield: 8 servings
2 ribs celery
1 small bunch green onions (or a small red onion)
1 small red bell pepper
2 tablespoons dill pickle relish
1 15-ounce can low sodium cannellini beans
1 tablespoon lemon juice
3 tablespoons red wine vinegar
4 tablespoons smoky mustard
1 tablespoon dill pickle relish
1 teaspoon dark brown sugar
1 teaspoon garlic powder
1 teaspoon ground pepper
1 teaspoon celery seed
1/2 teaspoon onion powder
3 tablespoons white miso
Chill for at least 30 minutes (overnight is much better), add more seasonings as needed (potatoes really suck up flavor!), and garnish with a dusting of paprika.
Adapted from a recipe from Brand New Vegan.