Recipe of the Week — White Bean and Avocado Open-Face Sandwiches

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Recipe of the Week — White Bean and Avocado Open-Face Sandwiches

Article via Diabetes Forecast

Picture of White Bean and Avocado Open-Face SandwhichWe are starting a new feature here at — Recipe of the Week. Each week, we’ll post an easy and healthy recipe for you and your family to try! This week’s recipe comes from Diabetes Forecast, which is the magazine of the American Diabetes Association. Diabetes Forecast has an incredible listing of recipes geared towards meeting the nutritional needs of people with diabetes, but the creativity and flavor found in their recipes appeals to everyone! Enjoy!

White Bean and Avocado Open-Face Sandwiches


1 can (15 oz.) cannellini beans,
drained and rinsed
1 1/3 Tbsp. olive oil
1 Tbsp. fresh lemon juice
(or more to your liking)
1 Tbsp. fresh minced basil
1 Tbsp. fresh grated Parmesan cheese
2 tsp. fresh minced oregano
1 tsp. fresh minced thyme
1 garlic clove, minced
Dash hot sauce
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
4 slices pumpernickel bread
(or whole-grain bread)
1 small avocado, thinly sliced
1/4 cup watercress leave


Makes: 4 servings
Serving Size: 1 open-face sandwich
Preparation Time: 15 minutes

1. Place the spread ingredients in a blender or food processor. Blend until smooth, adding water if needed to produce a thick but spreadable mixture.
2. Divide the bean spread among the bread slices. Top each piece of bread with avocado slices. Garnish with the watercress leaves.


Per Serving: Calories 245, Fat 10 g (Sat. Fat 1.5 g), Carbohydrate 32 g (Fiber 8 g, Sugars 1 g), Cholesterol 0 mg, Sodium 415 mg, Potassium 455 mg, Protein 9 g, Phosphorus 165 mg
Exchanges: Starch 2, Lean Meat 1, Fat 1