Go Back Email Link
–+ servings
A toasted butter bean salad sandwich, filled with chicken salad and lettuce, is cut in half and served on a blue and white patterned plate, garnished with fresh dill.
Print Recipe
No ratings yet

Smashed Butter Bean Salad Sandwich

My smashed butter bean salad sandwich is a quick and satisfying vegetarian lunch made with creamy butter beans, celery, pickled red onions, fresh herbs, tahini, Dijon mustard, and toasted pumpkin seeds. Easy to make ahead and ready in just about 10 minutes!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Lunch
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 270kcal
Author: Kristen Wood

Ingredients

Butter Bean Salad Filling

  • 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

For Serving

  • toasted bread slices
  • lettuce or arugula
US Customary - Metric

Instructions

  • Add the butter beans to a large bowl and roughly smash with a fork, leaving some whole for texture.
    A bowl filled with mashed white beans for a butter bean salad sandwich sits beside a fork on a blue and white tiled surface.
  • Stir in the celery, pickled onions, parsley, dill, mayonnaise, tahini, lemon juice, Dijon, smoked paprika, toasted seeds, salt, and pepper.
    A bowl filled with chopped vegetables, herbs, seeds, and a creamy sauce—perfect as a vibrant butter bean salad sandwich filling—served on a blue and white mosaic-patterned surface.
  • 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!
    A toasted butter bean salad sandwich filled with a chunky mixture, lettuce, and herbs sits on a clear plate, garnished with sprigs of fresh dill, on a blue patterned tablecloth.

Video

Notes

Storage 
Store leftover sandwich filling in an airtight container in the refrigerator for up to 4 days. For the best texture, keep the bread and filling separate and assemble the sandwich just before serving to prevent soggy bread.

Nutrition

Serving: 1sandwich | Calories: 270kcal | Carbohydrates: 42g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 1099mg | Potassium: 623mg | Fiber: 12g | Sugar: 2g | Vitamin A: 435IU | Vitamin C: 7mg | Calcium: 91mg | Iron: 5mg
QR Code linking back to recipe