Chunky Bean Spread Sandwiches

Here’s a cool and casual sandwich that really satisfies. An excellent fresh bread is a must.

Serves: 4 to 6

  • 1/2 medium green or red bell pepper, cut into 1-inch chunks
  • 1/4 cup pimiento-stuffed green olives
  • 1 to 2 scallions, green part only, coarsely chopped
  • One 16-ounce cans pinto or pink beans, drained and rinsed
  • 2 tablespoons vegan mayonnaise, or more, as desired
  • 1 tablespoons lemon juice
  • 1 teaspoons ground cumin
  • Fresh whole-grain or rye bread
  • Thinly sliced tomatoes
  • Sprouts or shredded lettuce

Combine the bell pepper, olives, and scallion in a food processor. Pulse on and off several times, until everything is coarsely and evenly chopped into approximately 1/4-inch pieces.

Add the beans, mayonnaise, lemon juice, and cumin to the food processor. Pulse on and off until everything is evenly chopped, leaving a chunky texture. Transfer to a small serving container.

Let everyone assemble their own sandwiches as follows: spread a generous amount of the bean mixture on one slice of bread, top with a few slices of tomato and a handful of sprouts or lettuce, then cover with another piece of bread.

 

Click here for lots more recipes for vegan sandwiches and wraps.


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2 comments on “Chunky Bean Spread Sandwiches

  1. Kendra

    Absolutely delicious!! I forgot to strain my beans and my “food processor” was a single-service smoothie maker, so it was a littler runnier than I would have liked, but the taste is amazing. Also, this is perfect for a vegetarian college student like me to bring lunch to campus instead of spending money on french fries and such. I will definitely be recommending this to my friends!

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