I’m not sure what to call this salad. This salad is everything that I love about Macaroni Salad without the macaroni. PASTA?!! I hardly ever eat pasta because my brain just sets off “bad food” alarms. Pasta is a five alarm emergency in my mind, which makes it hard to enjoy eating it. For everyone else, I believe that pasta in moderation has it’s place but I don’t give myself that much grace. My refined carb phobia is at the bottom of my “things to work on” list. If you, too, have a refined carb phobia, please enjoy this salad as a replacement for macaroni salad when you just want that creamy, crunchy salad next to some bbq chicken.
Serves 4-6 but could easily be doubled. Takes only 10-20 minutes. Gluten Free, Vegetarianish (contains egg)
Recipe
- 1 can of white beans.
- 2 eggs, hard boiled
- 1 c sliced celery
- 1/2 c diced onion
- 1/2 green pepper, diced
- 1/3 c diced dill pickles
- 1/2 c crème fraiche
- 2 tsp Dijon mustard
- 1 1/2 tsp white or rice vinegar
- 3/4 tsp agave
- 1/4 tsp salt (maybe less if pickles are ex salty)
- Freshly ground black pepper, couple cranks
After you have hard boiled the eggs, drain and rinse the white beans. Place beans in a medium bowl with chopped eggs-pickles and gently mix. Combine crème fraiche-black pepper in a small bowl and mix to combine. Add crème fraiche mixture to the bean mixture and toss to combine, being carefull not to crush the beans. Taste and adjust salt and pepper as needed.
KP The Real 