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Chunky Bean Spread Sandwiches

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* Exported from MasterCook *

 

Chunky Bean Spread Sandwiches

 

Recipe By : www.vegetariantimes.com 5/00

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Sandwiches

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***DRESSING***

1/2 medium green or red bell pepper

cut into 1-inch chunks -- (1/2 cup)

1/4 cup pimiento-stuffed green olives

1 scallions -- up to 2

green parts only -- coarsely chopped

32 ounces canned pinto or pink beans -- rinsed and drained

2 tablespoons soy mayonnaise or reduced-fat mayonnaise

1 tablespoon fresh lemon juice

1 teaspoon ground cumin

Salt to taste

Whole-grain or rye bread slices

Thinly sliced plum tomatoes

Alfalfa or other sprouts

or shredded lettuce

 

6 Servings Dairy Free

 

Here is a cool and casual sandwich that really satisfies. Make sure to use

a fresh, crusty bread. Any leftover bean spread will keep in the

refrigerator for up to two days.

 

Meal plan: A simple slaw goes well with these sandwiches. Make it before

starting the bean spread. 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.

 

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.; 14g prot.; 5g total fat (1g sat. fat); 57g carb.; 0

chol.; 907mg sod.; 10g fiber

 

 

 

 

 

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