Vegan White Bean Salad Sandwiches
Bring flavor to your plate with this super creamy vegan white bean salad, piled high on your favorite bread for an easy and filling sandwich. Seasoned with white pepper, red onions, tarragon, dill, and parsley, with the added bits of crunch from celery, this white bean salad is filled with sophisticated flavors and a lovely, silky texture. This salad was designed to have on sandwiches, but it would also be amazing in wraps, on a bed of lettuce, on crackers or toasts, or just as is.
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Winter is Bean Season
Okay, not exactly. Beans are typically harvested in the summer and fall, so technically that would be bean season. But because they are often dried for long periods of preservation, bean season can really be whenever you want it to be. And since winter time has fewer fresh crops and seasonal produce, I think winter really is the best time to declare to be bean season. There is such a great variety of beans, and they make a great healthy and delicious foundation to a meal. From cozy stews to hearty salads, winter is the perfect month to make to really get the most out of your beans.
Different types of beans differ in their nutrition, but overall they contain large amounts of protein and fiber, and low to no fat. They also contain different vitamins and minerals, but tend to be high in calcium, folate, and iron. They give a lot of good stuff to your body, and are super versatile. Dried beans are more economical than canned, but both options are super affordable. If you do opt for dried beans, the liquid used to rehydrate the beans can often be as delcious and flavorful as the beans themselves. If you’re not using it in the dish, save the cooking liquid to add to soups and stews for some added flavor. This is more true of darker beans- the liquid from white beans I will often reduce to use as aquafaba. We’ve listed a few white bean recipes below for you to check out, but don’t forget to try a variety of different beans to find your favorites!
Looking for White Bean Recipes? Try one of these!
- White Bean Creamy Vegan Artichoke Soup
- Hibiscus Flower and White Bean Vegan Tostadas
- White Bean Gnocchi, AKA Vegan Protein Pasta
- Teff Vegan Burger with White Beans and Mushrooms
- White Bean Salad with Roasted Garlic Scapes Recipe
- Giant Buffalo Beans- White Beans in Buffalo Sauce
- White Bean Watermelon Gazpacho with Savory Almond Seaweed Granola
- Vegan Shepard’s Pie with White Beans and Kohlrabi
Looking for Vegan Sandwich Recipes? Try one of these!
- Baked Eggplant Parm Vegan Sandwich
- Maitake Mushroom Vegan French Dip Sandwich
- Cucumber and Jicama Vegan Tea Sandwiches
- Tomato and Garlic Vegetarian Sandwich Meat
- Chicken of the Woods Salad with Cranberries
- Spicy Black Bean Vegan Deli Slices
- Mushroom Vegan Po’boy (Aborted Entoloma Recipe)
- Vegan Tuna Salad (Made with Jackfruit, not Chickpeas!)
How to Make Vegan White Bean Salad Sandwiches
To make this vegan white bean salad, start with the creamy sauce. That’s made with about a cup of beans (about half the beans, if you’re using a can), drained and rinsed. Throw the beans in a blender or food processor, along with vegan mayonnaise, garlic, mustard, dill and tarragon. Blend it up until it’s creamy and smooth, scraping down the sides as needed. That sauce will coat the rest of the salad, which includes another cup or so of whole beans, chopped parsley, and finely chopped celery and red onion. Give it all a good mix, and use right away or transfer to an airtight container in the fridge until you’re ready to eat. To make your sandwiches, pair this salad with sliced tomato, fresh lettuce, and any other toppings you like on bread. Try adding sprouts, pickles, vegan cheese, smokey tempeh, avocado, crunchy cucumbers, or roasted mushrooms! For your bread, you can get creative there too. Sourdough, rye, whole wheat, white, bagels, tortillas, lettuce wraps, potato bread, rolls, sub rolls, Eziekiel bread, ciabatta, gluten-free bread, and pita are just a few options to consider. Store any extra bean salad in the fridge in your airtight container- it should hold up well for about a week or so.
Vegan White Bean Salad Sandwiches
Ingredients
- 2 cups of white beans (about one can, drained)
- ¼ cup vegan mayo
- 1 clove garlic
- 1 tsp. Dijon mustard
- 1 tsp. dried tarragon
- ½ tsp. dried dill
- Squeeze of fresh lemon juice
- 1 celery stalk
- ¼ cup finely chopped parsley
- ¼ red onion
- Salt, to taste
- Ground white pepper, to taste
- Sandwich ingredients, such as bread, tomato slices, and lettuce
Instructions
- Place 1 cup of beans in a small blender, along with the vegan mayo, garlic, mustard, tarragon and dill. Blend until smooth.
- Dice the celery, finely chop the parsley, dice the red onion, and place them in a large mixing bowl. Add the blended beans, and the remaining un-blended beans. Mix, and season with salt, white pepper, and lemon juice to taste.
- Store in an airtight container in the fridge until ready for use. To serve, assemble a generous layer on a sandwich with your favorite sandwich toppings- I like a simple addition of lettuce and tomatoes.
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