Try this Chunky Bean Spread Sandwiches recipe, or contribute your own.
Suggest a better description6 SERVINGS DAIRY-FREE Here is a cool and casual sandwich that really satisfies. Make sure to use a fresh, crusty bread. Any leftover bean spread will keep in the refrigerator for up to two days. Meal plan: A simple slaw goes well with these sandwiches. Make it before starting the bean spread. Use packaged coleslaw cabbage (preferably one that includes some carrot and red cabbage) and dress in a natural low-fat vinaigrette or ranch dressing. Serve stone-ground tortilla chips and a spicy salsa with the meal. In food processor, combine bell pepper, olives and scallions. Pulse on and off several times, until mixture is coarsely chopped into approximately 1/4-inch pieces. Add beans, mayonnaise, lemon juice, cumin and salt, and pulse on and off until mixture is evenly chopped but still chunky. Transfer to medium bowl. Let everyone assemble his or her own sandwich as follows: Spread a generous amount of bean mixture on one slice of bread, top with tomato slices, some sprouts and another slice of bread. PER SERVING: 316 CAL.; 14G PROT.; 5G TOTAL FAT (1G SAT. FAT); 57G CARB.; 0 CHOL.; 907MG SOD.; 10G FIBER By Kathleen
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Serving Size: 1 Serving (161g) | ||
Recipe Makes: 6 servings | ||
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Calories: 20 | ||
Calories from Fat: 16 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 60.7mg | 2 % | |
Potassium 19.2mg | 1 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 20
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