photo by Ann Straton
Terry Conlan, of Lake Austin Spa Resort in Austin, Texas, stuffs a salad between slices of bread.
Recipe information
Yield
Makes 4 servings
Ingredients
1/2 cup white vinegar
1 cup thinly sliced red onion
1 cup canned black beans, rinsed and drained
1/2 teaspoon ground cumin
1/4 cup fat-free mayonnaise
1 teaspoon finely chopped canned chipotle chile with sauce
1 tablespoon fresh lime juice
8 slices whole-grain bread
2⁄3 cup crumbled reduced-fat feta
1 medium avocado, thinly sliced
2 tablespoons fresh cilantro, chopped
1 tomato, cut into 8 slices
Preparation
Boil 1 cup water with vinegar in a small stainless steel saucepan. Add onion; turn off heat; let sit 30 minutes; drain. Puree beans and cumin in a blender. Mix mayonnaise, chipotle and lime juice in a bowl; spread on 4 slices of bread. Top remaining slices with bean puree, onion, cheese, avocado, cilantro and tomato. Close sandwiches; serve.
Nutrition Per Serving
Per serving: 380 calories
11.8 g fat
2.7 g saturated fat
50.4 g carbohydrates
15.2 g fiber
20.6 g protein
#### Nutritional analysis provided by Self
Recipe notes
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