Culinary Institute of America's Better-Than-Potato Salad
Move over potatoes and make room for lupini beans! This big white bean, called the lupini bean, works great in all these recipes to give you the starchy taste you crave. Try this healthier take on potato salad from the Culinary Institute of America.
- 4 cups large lupine beans, cooked
- 2 stalks celery, chopped
- 2 tbsp chopped parsely
- 5 gherkin pickles, minced
- 1/2 cup chopped red onion
- 2 hard cooked eggs, chopped
- 1/2 cup silken tofu
- 2 tbsp cider vinegar
- 1/4 tsp kosher salt
- 1/2 tsp black pepper
Mix cooked lupini beans with the celery, parsley, minced pickles, red onion and eggs. Mix the silken tofu with the vinegar, salt and pepper. Pour this over bean mixture and toss.
Note: Make sure you buy lupini beans cooked in a brine solution. Do not buy them dried. Rinse well before using and cook for about 30 minutes so they become soft. You can use any large, white bean. Soak dry beans in a large pot of water overnight. Add more water the next day so the beans are covered by 2 inches of water. Add 1 tsp kosher salt to the pot and bring to a boil. Reduce heat and simmer for about 20 minutes until beans are soft but still retain their shape.