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

　　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.

Nutrition Per Serving

　　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