Contributed by (Recipe adapted from ―Veg Kitchen‖ at www.vegkitchen.com)

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Ingredients

1/2 medium Green or Red bell pepper, cut into 1-inch chunks
1 to 2 Scallions, green part only, coarsely chopped
One 16-oz cans Pinto or Pink beans, drained and rinsed
2 Tbs Mayonnaise, or more, as desired
1/4 C pimiento-stuffed Green olives
1 Tbs Lemon juice
1 tsp ground Cumin
Fresh whole-grain or rye Bread thinly sliced Tomatoes
Sprouts or shredded Lettuce

Instructions

Combine the bell pepper, olives, and scallion in a food processor. Pulse on and off several times, until everything is coarsely and evenly chopped into approximately 1/4-inch pieces. Add the beans, mayonnaise, lemon juice, and cumin to the food processor. Pulse on and off until everything is evenly chopped, leaving a chunky texture. Transfer to a small serving container.

Let everyone assemble their own sandwiches as follows: spread a generous amount of the bean mixture on one slice of bread, top with a few slices of tomato and a handful of sprouts or lettuce, then cover with another piece of bread.

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