Market Sandwich Recipe
- 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
- 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.
