This is a very simple sandwich filling, that can be made in just a few moments.
Chop by hand or (lightly) in a food mill, and mix together:
- 1 15 oz. can Cannelini (white kidney beans) smash slightly with a fork or roughly chopped
- 1 cup frozen chopped spinach (thawed and drained) or about 1/2 cup fresh chopped
- 1 small onion finely chopped
- 1 small carrot finely chopped (I made ribbons of carrot with a veggie peeler and the chopped those.)
Dressing (this makes more than you need):
- 1/4 lemon juice
- 1/4 cup oil (canola or extra virgin olive oil)
- 1 teaspoon granulated garlic
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
Pour about 1/2 the dressing over beans & spinach mixture and serve on break, rolls or in a wrap. Serve the remaining dressing over a salad as a side dish, or save it for later. You may also use a favorite bottled dressing.
To make this lighter, skip the oil and just drizzle with lemon juice and spices, and serve in lettuce leaf wraps. Today, I had mine open-face on freshly-made wholewheat bread, with a glass of Peach Passion Ice Tea.
Later in the summer, I hope to make this again with swiss chard from my garden and summer squash in place of, or in addition to, the carrot.
