August 14, 2018
Dinner, Lunch, Beans,
Nuts/Seeds, Cashew Nut, Fruit, Avocado, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Picnic, Weeknight Meals, Refrigerator, No Eggs, Non-Dairy, Vegan, Vegetarian, White Beans, Sandwiches more
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"From our Sunday newspaper, The Sunday Times. Times are estimated."
Place the cashews I a bowl, cover with hot water and soak for 10 to 15 minutes, until plump and softened, then drain and dice.
Place a bowl with the beans, onion, mayonnaise, mustard, chipotle, paprika, salt and chilli and using a fork or potato masher, gently mash together until the beans are mostly broken down but still chunky and then taste and season more if needed and then place in the fridge until ready to assemble the (the long it marinated in the fridge, the stronger the flavours will be).
In a separte bowl, combine the avocado, lime and salt and spread the avocado mash on one side of 4 pieces of bread.
Divide the bean salad between the other 4 slices, then add the leafy greens and capsicum and then top with the cheese (if using), then the avocado-spread bread and serve or wrap up to enjoy later.
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