Chunky Bean Spread Sandwiches

[Guest guest]

Chunky Bean Spread Sandwiches

 

6 servings—Dairy-free

 

A simple slaw goes well with these sandwiches. Use

packaged coleslaw cabbage (preferably one that

includes some carrot and red cabbage) and dress in a

natural low-fat vinaigrette or ranch dressing. Serve

stone-ground tortilla chips and a spicy salsa with the

meal.

 

1/4 cup pimiento-stuffed green olives

1 to 2 scallions, green parts only, coarsely chopped

2 (16-oz.) cans pinto or pink beans, rinsed and

drained

2 Tbs. soy mayonnaise or reduced-fat mayonnaise

1 Tbs. fresh lemon juice

1 tsp. ground cumin

Salt to taste

Whole-grain or rye bread slices

Thinly sliced plum tomatoes

Alfalfa or other sprouts or shredded lettuce

1/2 medium green or red bell pepper, cut into 1-inch

chunks ( 1/2 cup)

In food processor, combine bell pepper, olives and

scallions. Pulse on and off several times, until

mixture is coarsely chopped into approximately

1/4-inch pieces.

 

Add beans, mayonnaise, lemon juice, cumin and salt,

and pulse on and off until mixture is evenly chopped

but still chunky. Transfer to medium bowl.

 

Let everyone assemble his or her own sandwich as

follows: Spread a generous amount of bean mixture on

one slice of bread, top with tomato slices, some

sprouts and another slice of bread.

 

PER serving: 316 CAL; 14 G PROT; 5 G TOTAL FAT (1 SAT.

FAT); 57 G CARB.; 0 MG CHOL; 907 MG SOD.; 10 G FIBER

 

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