| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
New, Vegtime7 |
6 |
servings |
INGREDIENTS
| 1/2 |
md |
Green or red bell pepper |
|
|
Cut into 1-inch chunks; (1/2 cup) |
| 1/4 |
c |
Pimiento-stuffed green olives |
| 1 |
|
Scallion; up to 2 |
|
|
Green parts only; coarsely chopped |
| 32 |
oz |
Canned pinto or pink beans; rinsed and drained |
| 2 |
tb |
Soy mayonnaise or |
|
|
Reduced-fat mayonnaise |
| 1 |
tb |
Fresh lemon juice |
| 1 |
ts |
Ground cumin |
|
|
Salt to taste |
|
|
Whole-grain or rye bread slices |
|
|
Thinly sliced plum tomatoes |
|
|
Alfalfa or other sprouts |
|
|
OR shredded lettuce |
INSTRUCTIONS
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
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on May 09, 1999.
Recipe by: Vegetarian Times Magazine, May 1999, page 26
Converted by MM_Buster v2.0l.
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