Chipotle White Bean Salad Sandwich by
Ingredients
Ingredients
Chipotle White Bean Salad
1/2 cup (68 g) raw cashews, plus hot water for soaking
15-ounce (425 g) can white beans, drained and rinsed
1/4 cup (35 g) diced red onion
1/4 cup (40 g) vegan mayo, soy-free if necessary
2 teaspoons dijon mustard
1/4 teaspoon chipotle powder
1/4 teaspoon smoked paprika
1/4 teaspoon chili powder
1/4 teaspoon sea salt, or to taste
Sandwich Parts
1 red bell pepper
1 yellow or orange bell pepper
1 jalapeno
1/4 cup corn kernels (I used frozen corn, thawed)
1/4 cup (50 g) mashed avocado
1 teaspoon lime juice
Pinch of salt
2 cups (10 g) baby arugula, kale or similar, loosely packed
slices Optional: 4 vegan cheese
Instructions
Instructions
Chipotle White Bean Salad
In a small bowl, soak the cashews in very hot water for 15 minutes. Once they have softened, drain and rinse them.
In a mixing bowl, place white beans and red onion, chop soaked cashews and add them to the bowl. Add vegan mayo, dijon mustard, chipotle, paprika, chili powder, and salt into the white bean mixture, mashing some of the beans, then stirring it together until combined evenly.
Place bowl in refrigerator to chill for 20 minutes, and move on to prepping grilled peppers.
Sandwich Parts
Heat a grill to 350F, once hot place bell peppers and jalapeņo straight onto it, and put the corn kernels in a foil packet/box then place on grill. Blacken peppers on all sides, takes roughly 10 minutes, and cook corn until there are brown areas, but not burnt, roughly 3 minutes.
Once peppers are blackened, place them in a paper bag to soften the skin enough to remove it. Remove seeds and stems from peppers and slice them thinly, set aside.
In a small bowl, mix mashed avocado with lime juice and pinch of salt. Spread mixture onto four of the eight slices of bread. Divide white bean salad between the remaining four slices, then top it with the greens, grilled peppers and corn, optional vegan cheese slice, and lastly, the avocado bread pieces.
Proceed to eat and enjoy the hell out of this sandwich!
Chipotle White Bean Salad
In a small bowl, soak the cashews in very hot water for 15 minutes. Once they have softened, drain and rinse them.
In a mixing bowl, place white beans and red onion, chop soaked cashews and add them to the bowl. Add vegan mayo, dijon mustard, chipotle, paprika, chili powder, and salt into the white bean mixture, mashing some of the beans, then stirring it together until combined evenly.
Place bowl in refrigerator to chill for 20 minutes, and move on to prepping grilled peppers.
Sandwich Parts
Heat a grill to 350F, once hot place bell peppers and jalapeņo straight onto it, and put the corn kernels in a foil packet/box then place on grill. Blacken peppers on all sides, takes roughly 10 minutes, and cook corn until there are brown areas, but not burnt, roughly 3 minutes.
Once peppers are blackened, place them in a paper bag to soften the skin enough to remove it. Remove seeds and stems from peppers and slice them thinly, set aside.
In a small bowl, mix mashed avocado with lime juice and pinch of salt. Spread mixture onto four of the eight slices of bread. Divide white bean salad between the remaining four slices, then top it with the greens, grilled peppers and corn, optional vegan cheese slice, and lastly, the avocado bread pieces.
Proceed to eat and enjoy the hell out of this sandwich!