A white bean salad sandwich is one of my favorite quick lunches! White beans are great for sandwiches because they mash very easily with a fork and have a nice neutral flavor. I used great northern beans for this recipe, but cannellini beans work perfectly too. If you keep a can of white beans in the cupboard you’ll be all set to make a quick lunch at any time. This bean salad is really easy to whip up in no time at all. It is a tasty base for a sandwich, or it can also be enjoyed on top of a green salad.
This white bean salad sandwich recipe is easy to customize and the beans can be seasoned according to your personal preferences. If you like spice, I would suggest adding some additional sriracha sauce. The sandwich would also be really tasty paired with any dressing of your choice or vegan mayo. For my sandwich I made some quick hummus dressing, which is posted here.
I think a good white bean salad sandwich is so much tastier than standard American diet staples such as tuna fish or egg salad. Plus, the beans offer so much more nutritional content including fiber and protein, no cholesterol here! Just load the sandwich up with your favorite veggies and sandwich toppings and it’s almost like eating a salad between two slices of bread. Yummy and healthy!
I like to make a white bean salad sandwich for traveling because it are filling and lasts well in my bag. It is always so refreshing to have a veggie filled sandwich when you’re on the road, especially when the vegan options are few and far between. This recipe is not only a good standby for travel days, but also for busy days or when the cupboard is particularly bare. Just mash up some beans and you’re good to go!
Filling and tasty, white bean salad makes the perfect sandwich for lunch on the go!
- 1 can white beans, mashed
- 1 tsp dijon mustard
- 1/4 tsp salt
- dash black pepper
- 1/2 tsp nutritional yeast
- 1/2 Tbls lemon juice
- 1 tsp balsamic vinegar
- 1/2 tsp dill
- 1/4 tsp sriracha sauce more to taste
Drain a can of white beans and pour into a small bowl. Mash the bean with a fork until smooth.
Add all of the seasoning and stir thoroughly until the flavors are evenly mixed.
Chill bean salad in the fridge or enjoy immediately on a sandwich.
- You can dress the sandwich however you like. I added romaine lettuce, spinach, cabbage, onion, tomato, dill pickle, and hummus dill dressing.
- I also put some Chao vegan cheese on it because I had some in the fridge.
- The bread I used was sourdough sandwich bread.