Artichoke and White Bean Salad

This salad can serve as a dip or sandwich/wrap filling. The artichokes, white beans, and olives give this dish the perfect texture.  

Prep time: 15 minutes

Cook time: 0

Serves: 4


  • 1 Mayo Starter Pack
  • 7 ounces extra firm tofu, drained (half of a standard 14-oz cake)
  • ½-1 tablespoon of water, depending on the texture you desire
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 (15-ounce) can artichokes, drained and rinsed
  • ½ cup sliced or chopped olives
  • 1 tablespoon Dijon mustard
  • 2 celery stalks, diced
  • 2 teaspoons dried rosemary
  • Salt & pepper to taste


  1. Combine the Mayo Starter Pack, tofu, and water in a high-speed blender and mix until smooth and creamy. Set aside ½ cup of the mayo for this recipe.
  2. In a large mixing bowl, mash the beans coarsely with a fork or potato masher.  You don’t want to puree the beans, so leave some whole beans remaining.  Add the remaining ingredients and the ½ cup mayo and gently fold them together until everything is well combined. 
  3. Serve as a dip, sandwich/wrap, or on top of a fresh salad. 

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