“Tuna” Salad
Ingredients
1 15-oz. can garbanzo beans1 15-oz. can cannellini beans
2 Tbsp. olive oil
½ tsp. kelp powder*
¼ tsp. garlic powder
Salt and freshly ground black pepper to taste
12 slices sourdough rye**, toasted
Preparation
• Drain and rinse the beans. Transfer to a bowl and add the olive oil, kelp powder, garlic powder, salt and pepper. Mash lightly with a fork or potato masher until the cannellini beans are broken down but the garbanzos are only partly mashed.
• Combine with your choice of add-ins (recipes follow).
• Divide the mixture between 6 slices of toast. Top each with another slice.
* Available at Cheryl’s Herbs, cherylsherbs.com
** Available at Black Bear Bakery, blackbearbakery.org
