DAD’S BEAN SALAD
This recipe is reprinted with permission from: “From the Produce Isle—The Cuisine of Greens, Fruits, Grains and Beans from an Island Kitchen,”
by Eileen M. Towata.

1-15oz. can kidney beans, drained and rinsed
1 sm. red onion, diced
2 stalks celery, thinly sliced
½- ¾ C. coarsely chopped sweet pickles
4 oz. extra firm tofu, drained and cut in ½” cubes
4 Tbsp. plain soy yogurt
Salt and black pepper to taste
Dash cayenne pepper

1. Combine all ingredients in a large bowl, stirring gently. Chill. Serve as is or on a bed of crisp mixed greens or shredded cabbage.

Yield: 4 servings