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Navy Bean and Red Potato Salad

Serves 6 | Prep Time 10 minutes | Cook Time 10 minutes


2 cups organic red potatoes, cubed

15 ounces Eden Navy Beans, rinsed and drained
or cooked Eden Dry Navy Beans

1/4 tsp freshly ground black pepper, or to taste

1/4 cup red onion, minced

1/4 cup fresh dill, chopped
or 1 tsp. dried dill

2/3 cup organic tofu mayonnaise, see Eden's recipe, or store bought

1 tsp any Eden Mustard

1/2 tsp paprika powder, for garnish


Boil the potatoes for about 7 to 10 or until tender. Remove and drain. Place the potatoes, beans, black pepper and onion in a mixing bowl. In a measuring cup or small bowl, mix the tofu mayonnaise, mustard and dill together. Pour the mixture over the potatoes and beans. Gently toss until all ingredients are evenly coated with the mayonnaise. Sprinkle the paprika over for garnish. Serve room temperature or chill before serving.

Nutritional Information

Per serving: 210 calories, 8g fat (40% calories from fat), 6g protein, 22g carbohydrate, 6g fiber, 0mg cholesterol, 338mg sodium