Recipe for White Bean-and-Herb Sandwich 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 cup Cooked and drained white beans (I used Great Northerns)
2 tbl Chopped fresh parsley
1 tbl Snipped chives
1 tbl Chopped fresh dill -or-
1 tsp Dried dill weed
1/4 tsp Salt
1/8 tsp Black pepper
2 oz Nonfat cream cheese
1 tbl Fresh lemon juice
8 slc Whole grain bread
1 x Cucumber, peeled and thinly sliced
Boston lettuce
Instructions:
Instructions: Heres another recipe from the Vegetarian Times Special Issue 101 Low-Fat & Fast Meatless Recipes. It can be used for a sandwich or cracker spread or a dip with veggies. I made a double batch, so that there would be extra, and Im glad that I did! After I mixed it up, I thought that it needed a little punch, so I added some minced garlic. Im bad about adding garlic to everything that I can.

In a food processor, cimbine beans, parsley, chives, dill, salt, pepper, cheese and lemon juice; process until smooth. Spread mixture on 4 slices of bread; top with cucumber, lettuce and sprouts. Top with remaining bread.

Makes 4 sandwiches. Recipe from Vegetarian Times Special Issue 101 Low-Fat & Fast Meatless Recipes, pg. 67

because I substituted nonfat cream cheese for the low-fat cream cheese or goat cheese that it origionally called for.

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