I guess this is from Self magazine, but I found it on Epicurious.com. It's super-easy and super-quick and is very yummy.
Despite the ease of it, I did change some stuff and screw up some stuff.
Change: I didn't boil the vinegar, I just put the onion in a bowl and tossed some red wine vinegar (not white) on them, turning every 10 minutes or so. I like how onions taste when they have marinated in red wine vinegar better than plain white.
Screw up: I mixed the chipotle chile in with the black beans and cumin. This turned out to be a really good choice though because it ensured that the chipotle flavor was even throughout the sandwich.
We both really liked this and would definitely make it again.
Self magazine, October 2008
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.
Yield: 4 servings