Ingredients
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1
15 oz can cannellini beans, drained and rinsed
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2
stalks of celery, finely chopped
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1 tablespoon
Dijon mustard
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zest of 1 organic lemon
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juice of half of lemon
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1 tablespoon
chopped Italian parsley
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3 tablespoons
extra virgin olive oil
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salt and pepper
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3
collard greens
Directions
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Add white beans to a bowl and gently mash with a fork (they don’t all have to be completely mashed).
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Add chopped celery to the beans.
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In a small bowl, add Dijon mustard, lemon zest, lemon juice, parsley and whisk with olive oil until creamy.
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Add dressing to the beans and celery, add salt and pepper to taste, and gently mix until combined.
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Cut off the tip of the Collard green stalk and spoon 1/3 of the white bean salad or “mock tuna salad” onto the bottom half of the green (lengthwise).
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Roll up the green, and slice into 3 even rolls.
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If you’d like more color, add some chopped or shredded carrots to the wrap. Enjoy!
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