This recipe turns the cookout staple of three-bean salad into simple, satisfying sandwiches. Use a can of three-bean medley, mash the beans slightly with a tangy-sweet dressing, and layer it on bread with spreadable cheese, sweet Vidalia onion slices and sunflower sprouts. If you can’t find the three-bean cans (sometimes labeled “salad beans” or “bean trio”), use separate cans of whatever varieties you like (see Substitutions).
Storage: Wrap any leftover completed sandwiches in parchment or wax paper, and refrigerate for up to 1 day. Refrigerate leftover salad (minus the bread) for up to 4 days.
Ingredients
Directions
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Step 1
In a medium bowl, whisk together the olive oil, vinegar, mustard, maple syrup, garlic and pepper until emulsified.
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Step 2
Add the beans and parsley, and stir to combine. Use a potato masher or wooden spoon to lightly mash the beans, keeping many of them whole but mashing enough that they stick together.
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Step 3
Spread one side of each bread slice with 1 tablespoon of the cheese. Build the sandwiches with sprouts on the bottom, beans in the middle and onions on top, then serve.
Substitutions
To make this vegan >> use dairy-free Boursin or another vegan spreadable cheese, such as Kite Hill brand.
To make this low-carb >> use lettuce and make wraps instead of sandwiches.
Gluten-free? >> Use gluten-free bread.
Three-bean combination >> whatever combination of canned or home-cooked varieties you’d like. If you use no-salt-added canned beans, taste the salad and season with salt as needed.
Sunflower sprouts >> pea shoots, any other sprouts you like.
