This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"Skill without imagination is craftsmanship and gives us many useful objects such as wickerwork picnic baskets. Imagination without skill gives us modern art." -Tom Stoppard, Playwright
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 white beans instead of potatoes. The technique of using the beans 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.
Servings: 4 | Serving size: about 1 cup
Cooking Time: 30 Minutes (about 1 hour chilling time)
This recipe can easily be multiplied or divided by 2. This recipe makes great leftovers and will keep well for 3-4 days.
Place 1/2 cup of the white beans in a blender.
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, onions, and the dressing.
Fold together until well blended.
Chill well before serving.
Serving size: about 1 cup
|Calories 226||Calories from Fat 0|
|% Daily Value|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 39g||14%|
|Dietary Fiber 10g||35%|
|Vitamin K 44mcg|