Chef Maria Hesse's Bean Salad Sandwiches

Chef Maria Hesse’s Bean Salad Sandwiches

Chef Maria Hesse, on Team Vegan, shares an intriguing recipe:

You’re going to think I’m crazy, but this is delicious, super simple, practical, and affordable. There are so many challenges with eating healthy, and this is one of those great, quick-fix recipes that is really versatile, satisfying, and enjoyable.

Bean Salad Sandwiches

Vegan/Vegetarian/Gluten Free Optional

Bean Salad
• 1 15.4 ounce can cannellini beans
• 1-2 tablespoons vegan mayonnaise or olive oil
• 1 tablespoon mustard
• 1 tablespoon fresh lemon juice
• 2 green onions, thinly sliced
• ¼ cup sliced olives
• pink salt and black pepper to taste

• Sliced bread
• Fresh lettuce

1. Drain and rinse cannellini beans, and roughly mash with a fork.
2. Mix in mayonnaise, mustard, lemon juice, green onions, olives, and season to taste.
3. Assemble sandwiches with fresh lettuce on sliced bread,

Optionally, you can toast your bread, or grill your sandwich with cheese. This is a simple and versatile recipe. You can try substituting in any canned beans and add in additional herbs for a quick, protein-packed sandwich.

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Chef Maria Hesse's Bean Salad Sandwiches



Chef Maria Hesse - World's Greatest Food Fight - Paleo and Vegan ExpertsChef Maria Hesse has a passion for understanding how to influence lifestyle changes that improve environmental impact. She has worked in San Diego as a personal chef, designer, and writer since 2012. During this time, she’s co-authored The Intentionalist Cooks! (a little e-cookbook with delicious recipes that just so happen to be vegan & gluten-free), contributes to Edible San Diego, and shares cooking tips on San Diego Living and at San Diego events and venues like Day at the Docks, and Harvard Cookin’ Girl. Maria is a resident commissioner on the City of La Mesa Environmental Sustainability Commission, cooking with Collaboration Kitchen and Olivewood Gardens, organizes gift drives for the homeless, and more. Find her online:





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