Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
Comments (4)
This is absolutely delicious! The pine nuts are the star of the dish. Don’t leave them out.
Very good. I used champagne vinegar and added 2 tbsp. Chopped flat leaf parsley. I think it will taste even better cold tomorrow.
dO NOT EVER USE AQUAFABA. iT IS MEANT TO BE DRAINED OFF. IT ABSORBS TOXINS FROM THE CAN – EVEN BHA PROOF CANS. iT IS A BRINE.. IT IS FUL OF SODIUM FROM THE BEAN MIXTURE. INSTEAD, FIND A TOFU MAYONNAISE DRESSING TO USE WITH THIS RECIPE
I make my own and save after I make my beans. Nothing wrong with it.