UMBC Eats Community Cookbook Recipe of the Week

1/2 cup red bell pepper, finely chopped (orange and yellow work too)

3 stalks celery, finely chopped

2-3 tbsp. vegan mayonnaise

1.5 tsp. Dijon mustard

2 tsp. lemon juice

1/2 tsp. dried dill weed (or 2 tsp. chopped fresh)

Black pepper to taste

Toasted bread for sandwiches (or crackers for dipping)

For Topping:

Greens of choice

Sliced tomato

Pickles

Rinse the beans and add them to a medium bowl. Mash to a paste with a potato masher. Add bell pepper, celery, and mayonnaise. Stir to mix. Add mustard, lemon juice, dill, and pepper. Stir to mix. Toast bread and build sandwiches with toppings of your choice. 

Visit our UMBC Eats website to download your copy of the cookbook.