White bean-and-herb sandwich

Yield: 4 Servings

Measure Ingredient
1 cup Cooked and drained white beans (I used Great Northerns)
2 tablespoons Chopped fresh parsley
1 tablespoon Snipped chives
1 tablespoon Chopped fresh dill -or-
1 teaspoon Dried dill weed
¼ teaspoon Salt
⅛ teaspoon Black pepper
2 ounces Nonfat cream cheese
1 tablespoon Fresh lemon juice
8 slices Whole grain bread
1 \N Cucumber; peeled and thinly sliced
\N \N Boston lettuce
\N \N Sprouts

Date: Sat, 6 Apr 1996 17:51:11 -0600 From: joeanddi@... (Joe and Dianne Fago) Here's another recipe from the Vegetarian Times Special Issue 101 Low-Fat & Fast Meatless Recipes. It can be used for a sandwich or cracker spread or a dip with veggies. I made a double batch, so that there would be extra, and I'm glad that I did! After I mixed it up, I thought that it needed a little punch, so I added some minced garlic. I'm bad about adding garlic to everything that I can.

In a food processor, cimbine beans, parsley, chives, dill, salt, pepper, cheese and lemon juice; process until smooth. Spread mixture on 4 slices of bread; top with cucumber, lettuce and sprouts. Top with remaining bread.

Makes 4 sandwiches. Recipe from Vegetarian Times Special Issue 101 Low-Fat & Fast Meatless Recipes, pg. 67 Per serving: 261 cal., 12g prot., 6g fat, 39g carb., 13mg chol., 558mg sodium, 8g fiber. The fat is incorrect, because I substituted nonfat cream cheese for the low-fat cream cheese or goat cheese that it origionally called for.


From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

Similar recipes