Saturday, July 19, 2008

"Tunafish" Salad

This doesn't really taste like tuna fish salad to me, but I love it eaten in the same way (on some fresh toasted homemade bread;) Next time I think I'll add in veggies like celery, carrots, and zucchini.

2 cups cooked pinto beans or 1 can rinsed and drained
3 ½ cups coarsely chopped artichoke hearts
3 green onions, chopped
2 tbsp lemon juice
2 tbsp chopped parsley
2 tsp olive oil
2 cloves garlic, minced
½ tsp salt

in a food processor, combine beans, 1 ½ cups of the artichoke hearts, green onions, lemon juice, parsley, olive oil, garlic and salt; process until smooth.

Transfer mixture to a bowl and add remaining artichoke hearts. With a fork, stir lightly until mixture achieves a flaky “tuna like” consistency. Refrigerate before serving.

recipe from: CalciYum!

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