 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Terry Conlan, of Lake Austin Spa Resort in Austin, Texas, stuffs a salad between slices of bread. 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 |
Directions:
1. 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.
2. 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
|
|