Cucumber & White Bean Sandwiches

  

 Ingredients

 1 (15-ounce) can no-salt-added white beans, rinsed

1 tbsp mayonnaise

¼ tsp pepper pdr

¼ cup minced celery

1½ tbsp dill pickle relish

1 tbsp minced shallot

2½ tsp Dijon mustard

4 slices whole-wheat sandwich bread, lightly toasted

2 Persian cucumbers, shaved into ribbons

1 small tomato, cut into 8 slices

1 small avocado, sliced

1 small yellow bell pepper, sliced

1 tsp lemon juice

8 medium butter lettuce leaves

Preparations

Combine rinsed white beans, 1 tablespoon mayonnaise and ¼ teaspoon pepper in a medium bowl; mash with a fork until well combined but slightly chunky. Add ¼ cup celery, 1½ tablespoons relish, 1 tablespoon shallot and 2½ teaspoons mustard; stir to combine. 

Spread the bean mixture evenly over 2 toast slices. Top each with cucumber ribbons, tomato slices, avocado slices and bell pepper slices. Drizzle each sandwich with ½ teaspoon lemon juice, then top each with 4 lettuce leaves. Top with the remaining toast slices. Cut in half and serve.  

 

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