White Bean Watercress Baguettes

Looking for a vegan lunch recipe that has staying power for your busy afternoon? Sink your teeth into this protein-packed sandwich loaded with garlicky white beans, watercress, olive oil and balsamic vinegar.
Looking for a vegan lunch recipe that has staying power for your busy afternoon? Sink your teeth into this protein-packed sandwich loaded with garlicky white beans, watercress, olive oil and balsamic vinegar.

White Bean Watercress Baguettes

Serves 2

Ingredients:

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  • 1 (15-oz) can cannellini beans, rinsed and drained
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  • 2 garlic cloves, finely chopped
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  • 1 tablespoon fresh lemon juice
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  • 2 tablespoons olive oil plus more for brushing baguettes
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  • 2 tablespoons finely chopped fresh flat-leaf parsley
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  • Salt and freshly ground black pepper
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  • 4 small baguettes, split (toasted, if desired)
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  • Balsamic vinegar to taste
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  • 1 cup loosely packed trimmed watercress sprigs

Directions:

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  1. In a small bowl, coarsely mash beans with a fork then stir in garlic, lemon juice, oil, and parsley. Season with salt and pepper.
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  3. Brush the cut sides of baguettes with olive oil then sprinkle with balsamic vinegar.
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  5. Mound bean mixture onto one half of each baguette. Top with watercress then remaining baguette halves.
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  7. Slice baguettes crosswise in half. Serve immediately.

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