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Veggie-Loaded Avocado White Bean Salad Sandwiches

Veggie-Loaded Avocado White Bean Salad Sandwiches


  • 1 16 ounce can white beans, rinsed and drained
  • 1 small avocado, diced
  • 1/3 cup diced sweet onion
  • 1 small carrot, chopped
  • 1/2 cup thinly sliced spinach
  • 2 teaspoons white miso paste
  • 1 teaspoon apple cider vinegar
  • Juice of 1 lemon
  • 1 tablespoon fresh tangerine or orange juice
  • 2 tablespoons nutritional yeast
  • 1 tablespoon hemp or sunflower seeds
  • 1 pinch cayenne pepper (optional)
  • 3 sprouted grain English muffins, toasted
  • Salt
  • Pepper
  • 1 teaspoon harissa
  • Fresh chives (optional)


  1. Place beans and avocado in a large mixing bowl and mash well with a fork until thick and chunky yet creamy (similar to a chunky guacamole or hummus). Fold in onion, carrot, and spinach.
  2. Whisk together miso paste, cider vinegar, and citrus juices and zest in a separate bowl. Fold into bean mixture with nutritional yeast, hemp or sunflower seeds, and cayenne, if using, until well combined and creamy. Spread on English muffins, and season to taste with salt, pepper, harissa, and chives. (Mixture can also be chilled 15 to 30 minutes before serving.)


  • Recipe provided by Kathy Patalsky of LunchBoxBunch

Nutrition Information

Per serving: 412 kcal cal., 10.5 g fat (2.5 g sat. fat), 123 mg sodium, 8 g fiber, 20 g pro., 85 mg calcium, 5 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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