Chunky Bean Spread Sandwiches
Here’s a cool and casual sandwich that really satisfies. Pinto or pink beans are amply flavored with bell pepper, olives, and scallion. Made in minutes for a quick lunch or dinner, an excellent fresh bread is a must. Serve with fruit for lunch; and a simple potato salad or slaw for dinner.
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
- 15- to 16-ounce can pinto or pink beans, drained and rinsed
- 2 tablespoons vegan mayonnaise, or more, as desired
- 1 tablespoon lemon juice, or to taste
- 1 teaspoon ground cumin
- Freshly ground pepper to taste
- Fresh whole-grain wheat, rye, or sourdough bread
- Thinly sliced tomatoes
- Sprouts or shredded lettuce
To make in a food processor: Combine the bell pepper, olives, and scallions 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, cumin, and pepper. Pulse on and off until everything is evenly chopped, leaving a chunky texture. Transfer to a small serving bowl.
To make by hand: Finely chop the bell pepper, olives, and scallions. Mash the beans with the tines of a fork or a potato masher. Combine them with the bell pepper, olives, and scallions in a small serving bowl and stir in the mayo, lemon juice, cumin, and pepper.
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, or serve open face.
- Here are lots more recipes for vegan sandwiches and wraps.