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Market Sandwich

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Self Magazine
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main-dish nut free vegetarian lunch

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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

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