For this particular recipe we’re going to use Great Northern beans. Like tofu, Great Northern beans are delicate in flavor and tend to absorb the essence of whatever they happen to be blended with. And they are good for you too! Not only are they packed with fiber and protein (a quick Google search came up with an average of about 15 grams of protein and 13 grams of fiber per cup), Great Northern beans are high in iron and magnesium, too.
The recipe below is an easy (great for RV kitchens) and delicious (great for RVers bellies) Great Northern bean salad that can be enjoyed alone or eaten as a sandwich.
Mock Tuna Salad
- 2 15 ounce cans Great Northern beans
- 4 sticks finely chopped celery
- ¼ cup finely diced onion
- 1 medium super sliced and diced carrot
- 2 tsp Dijon mustard
- 2 tablespoons dill relish
- 1/8 tsp salt
- 1/8 tsp pepper
- 2 tablespoons Follow Your Heart Vegenaise
Drain two cans of Great Northern beans and rinse them in a colander. While they are draining, finely chop your celery, onion and carrot. Once your beans are no longer dripping with your fresh rinse water, put them in a large bowl and, using a fork, mash them along the sides. The beans will mash easily. (If you want them to more resemble tuna, you could put the beans in a small food chopper, but make sure they are really dry and the resulting beans will have more of a meaty-looking texture). Once the beans are mashed, add the Dijon mustard, dill relish and salt and pepper. Stir until nicely mixed. And finally, add the Vegenaise and stir, stir, stir. If you prefer a creamier salad, mix in another tablespoon of Vegenaise, just for fun!
To transform this lip-smacking mock tuna salad into a delightful sandwich, just add some bread and garnish with lettuce, vine-ripened tomatoes and red onions. My personal preference for buns are Country Oven Potato Buns (they're vegan and delicious!) that I am able to purchase at Fred Meyer stores in the Pacific Northwest.
And don’t forget to slather on a little more Vegenaise for good measure.
