This white bean salad sandwich recipe makes enough filling for two sandwiches, but you’ll probably want to double or triple your recipe to make sure you have enough for leftovers! They’re so delicious—and healthy!—that you’ll definitely be wanting more.
• 1 stalk of celery
• 3 small green onions
• 1 ¾ cups of Randall Great Northern Beans
• 1 Tbsp of mayonnaise
• 2 Tbsp of lemon juice (½ of a lemon)
• ¾ tsp of celery seed
• ⅛ tsp of garlic powder
• ¼ to ½ tsp of kosher salt
• Ground black pepper to taste
• 4 slices bread or 2 croissants
• 2 radishes
• 2 leaves lettuce
Thinly slice the celery and green onions. Drain the Randall Great Northern Beans.
In a medium bowl, roughly smash the beans with a fork, leaving about a third of them whole. Stir in the celery, green onions, mayonnaise, lemon juice, celery seed, garlic powder, kosher salt, and black pepper. Taste and continue adding kosher salt a few pinches at a time until the flavor pops but is not too salty.
Toast the bread. Thinly slice the radishes. Place lettuce on one slice of bread, then spread the bean salad. Top with sliced radishes and the remaining slice of bread.
Recipe inspired by and picture courtesy of splendidtable.org.
One 48 oz jar of Randall Great Northern Beans yields 4 ½ cups of beans. Here are two additional recipes you could make with this same 48 oz jar of Randall Great Northern Beans:
Use the remaining quarter cup of Randall Pinto Beans as a topping for nachos, an addition to scrambled eggs, or as a mashed topping for toast.