This was one of the first vegan recipes that Tom and I tried on our Grand August 2009 Experiment. It’s called “Mock Tuna Salad“, but I think you should call a bean a bean! Plus I listened to Rachel Ray the other day and used an idea of hers to ratchet this recipe up a level!
I think home-cooked beans are always best, but organic canned are next best (says Lorna Sass, my favorite pressure cooker author). When I pressure cook beans, I make as many as I can and freeze them in 1 and 2-cup portions. Then I thaw them quickly in the microwave, so I’m always ready to go.
- 1 1/2 cups home-cooked garbanzo beans (or 1-15 oz. can, drained and rinsed)
- 1 stalk celery, small-dice
- 1/4 C. onion, small-dice
- 1/2 C. Italian Mix Giardiniera, small-dice (pickled vegetables in a jar, near the pickles in the grocery store)
- 1/4 C. sweet pickle relish
- 1 TBS. lemon juice (optional)
- Season with salt and freshly ground pepper
Directions: (click on pictures to enlarge)
Smash the beans (a potato masher works great).
There is a lot of small-dicing in this recipe. I HIGHLY recommend Williams-Sonoma’s Multi-Chopper. I use the small-dice blade all the time and the results are wonderful. I think there are a lot of people who don’t like the texture or mouth-feel of big pieces of certain vegetables; small-dicing can really help with that.
Add remaining ingredients and mix together.
This goes great in a pita bread. Add whatever you would normally add to a tuna-salad sandwich: lettuce, chopped tomatoes, etc. Suit this to your tastes. (Just leave out the tuna and the mayonnaise.)
Note: If you can wait, the flavors and textures in the bean salad improve overnight in the refrigerator!
Credit and thanks to drculmer.com for the original recipe.