Beans and avocado give this sandwich a creamy, satisfying texture -- no meat or mayo required.
Whole Living, January/February 2011
- One 15-ounce can red kidney beans, drained
- 1 chipotle in adobo, finely chopped, plus 1 tablespoon sauce
- 8 slices whole-grain bread, toasted
- 1 avocado, sliced
- 4 radishes, sliced
- 4 leaves escarole
- 1 cup sprouted beans
- Kosher salt and freshly ground black pepper
- Mash beans, chipotle,
and sauce until combined.
Spread on bread. Top with
avocado, radishes, escarole,
and sprouts. Season with
salt and pepper.
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