Bean, Mustard and Horseradish Sauce

This cold sauce can be used as a salad dressing, dip for chips or raw veggies, or as a sauce for chilled, cooked asparagus, broccoli, or cauliflower. Use some of this sauce to replace a portion of the mayonnaise in potato, pasta, or macaroni salad--but be careful: it does have some kick!

Ingredients:
1/8 cup prepared horseradish
1/4 cup vinegar
2 tablespoons prepared mustard
1/3 cup olive oil
4 cups canned white beans or great northern beans, drained and pureed smooth
1/2 cup drained and chopped pimientoes
1/4 cup diced celery
1/2 cup pitted and chopped green olives
1 tablespoon dried rosemary

Directions:
In a medium-sized nonreactive bowl, combine horseradish, vinegar, mustard, oil, and beans. Mix to combine and set aside.

In a blender or food processor, puree pimientoes, celery, and olives until smooth. Stir in rosemary.

Add pimiento blend to bean mixture, and mix to combine.

Serve immediately or refrigerate until ready to use.

Note. If a milder salsa is desired, use bell pepper or Anaheim chili instead of the jalapeno (measurement remains the same). If using fresh or frozen black-eyed peas, use 2 cups and reduce pea cooking time to 30 minutes or less.

Yield: 8 portions

Total calories per serving: 120
Carbohydrates: 24 grams
Sodium: 14 milligrams
Fat: 1 gram
Protein: 7 grams
Fiber: 4 grams