Here’s a cool and casual sandwich that really satisfies. Pinto or pink beans are amply flavored with bell pepper, olives, and scallion. An excellent fresh bread is a must to make these sandwiches in minutes for a quick lunch or dinner. Serve with fruit for lunch and a simple potato salad or slaw for dinner. Photos by Hannah Kaminsky.
Serves: 4 to 6
- 1 (15–16 oz) can pinto or pink beans, drained and rinsed
- ½ medium green or red bell pepper, finely diced
- ¼ cup pimiento-stuffed green olives, finely chopped
- 1–2 scallions, green part only, thinly sliced
- 2 tbsp vegan mayonnaise, or more, as desired
- 1 tbsp lemon juice, or to taste
- 1 tsp ground cumin
- freshly ground pepper, to taste
- thinly sliced tomatoes
- fresh, whole-grain wheat, rye, or sourdough bread
- sprouts or shredded lettuce
- In a shallow bowl, mash the beans with the tines of a fork or a potato masher.
- Finely chop the bell pepper, olives, and scallions. Combine them with the beans and stir in the mayo, lemon juice, cumin, and pepper.
- Let everyone assemble their own sandwiches as follows: Layer tomatoes on slices of bread, then dollop a generous amount of the bean mixture over them (you can do those steps in reverse order as well—bean spread first, then tomatoes). Top with 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.