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Crunchy Pinto Bean Salad Sandwich (Vegan+GF)

Chickpeas are great, but have you ever tried pinto bean salad? This recipe is a great way to expand your pinto horizons past refried beans.
Prep Time 15 minutes
Servings 6 - 8 servings


  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 1/4 cups refried beans
  • 1/4 cup diced onion
  • 1/4 cup plain non-dairy yogurt
  • 2 tablespoons mustard
  • 1 tablespoon sriracha
  • 1/4 tablespoons dill pickles
  • 1 bell pepper seeded and diced
  • 1/4 cup walnuts chopped
  • 3 tablespoons pepitas
  • 1 cup fresh cauliflower, riced (can use other veggie you prefer such as zucchini or even mushrooms)
  • 3 tablespoons nutritional yeast
  • sea salt & black pepper to taste
  • sandwich bread can be gluten free
  • lettuce or spinach
  • fresh tomatoes. sliced
  • 1/2 medium apple, seeded & diced
  • 1 -2 tablespoons coconut sugar (optional)


  1. In a medium mixing bowl, add the refried beans and mash it together with the onion, yogurt, mustard, and sriracha. Add in the chopped veggies and nuts then season to taste with salt and pepper. Stir in the pinto beans and mix well until combined.

  2. Serve on a sandwich or as desired. Store in an airtight container in the refrigerator.