I’ve been making this herby smashed butter bean salad sandwich whenever I want something quick, filling, and packed with fresh flavor. Canned butter beans are mashed just enough to create a creamy sandwich filling with plenty of texture, then mixed with crunchy celery, pickled red onions, fresh herbs, tahini, Dijon mustard, lemon juice, smoked paprika, and toasted pumpkin seeds. It’s an easy vegetarian lunch that comes together in minutes and can easily be made vegan!
A Note From Kristen
I originally started testing this recipe because I wanted a lunch that felt a little more substantial than a salad but was just as easy to throw together. If you’ve spent any time here, you’ve probably noticed that I have a bit of a thing for butter beans! I use them in all kinds of recipes because they’re naturally creamy, hearty, mild in flavor, and super versatile. Smashing them turned out to be the key here. It creates a creamy filling that holds everything together while still keeping plenty of texture, and the combination of fresh dill, pickled red onions, tahini, and smoked paprika gives every bite a little something different. It’s become one of those lunches I can make almost entirely from ingredients I already have on hand. I hope you love it too. Happy eating!
~Kristen
Key Ingredient Notes
A few quick notes on the ingredients that matter most. Find the full ingredient list and instructions in the recipe card below.
How to Make a Butter Bean Sandwich
01
MASH THE BUTTER BEANS
Mash the butter beans with a fork, leaving some whole for texture.
02
ADD AND MIX
Add the celery, pickled red onions, parsley, dill, mayonnaise, tahini, lemon juice, Dijon mustard, smoked paprika, toasted pumpkin seeds, salt, and black pepper. Stir until well combined.
03
ASSEMBLE AND SERVE
Layer the lettuce or arugula onto a slice of toasted bread, spoon the butter bean salad on top, and finish with a second slice of bread.
How I Like to Serve It
- I love serving this sandwich with a simple green salad, spicy cucumber salad, or my chickpea chopped salad for an easy lunch.
- For something a little heartier, pair it with purple sweet potato fries, baked French fries, or your favorite potato chips.
- Add avocado slices, pickles, or a handful of microgreens to the sandwich for extra freshness and texture.
- On cooler days, serve it with a bowl of tomato soup for a classic sandwich-and-soup combination.
Tips for Success
- Don’t over-mash the butter beans. Leaving plenty of larger pieces creates a creamier, more satisfying texture than mashing them completely smooth.
- If your pickled red onions are especially juicy, let any excess brine drip off before adding them to the filling so it doesn’t become too wet.
- For the best texture, refrigerate the filling and assemble the sandwiches just before serving. This keeps the bread from becoming soggy.
More Vegetarian Sandwich Recipes You Might Like
Smashed Butter Bean Salad Sandwich
Ingredients
- 2 15-ounce cans butter beans drained and rinsed
- ⅓ cup celery finely diced
- ¼ cup pickled red onions chopped
- 3 tablespoons fresh parsley chopped
- 2 tablespoons fresh dill chopped
- 2 tablespoons mayonnaise or Greek yogurt use vegan alternatives if necessary
- 1 tablespoon tahini
- 1 tablespoon lemon juice fresh or bottled
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- 2 tablespoons toasted pumpkin seeds
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- toasted bread slices
- lettuce or arugula
Method
- Add the butter beans to a large bowl and roughly smash with a fork, leaving some whole for texture.
- Stir in the celery, pickled onions, parsley, dill, mayonnaise, tahini, lemon juice, Dijon, smoked paprika, toasted seeds, salt, and pepper.
- To assemble, layer lettuce or arugula onto one slice of toasted bread, pile on the butter bean mixture, then top with another slice of bread. Enjoy!
Notes
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
