Chicken and Black Bean Sandwich

Chicken Sandwich With Black Beans and Avocado
Modified recipe from MARTHA ROSE SHULMAN (of the New York Times)

1/4 cup cooked black beans (you can use canned but homemade will taste better)
1 whole wheat sandwich thin
1/4 ripe medium avocado, sliced thin
Salt to taste
Lime or lemon juice to taste
A generous handful of dark lettuce, arugula, or spinach
1 teaspoon vinegar (sherry, white wine or red wine)
1 ounce shredded cooked chicken breas
1 small tomato, sliced

1. Mash the black beans, and make sure they’re well seasoned. Spread over the top and bottom halves of the sandwich thin. Layer the avocado over the beans on the bottom half, and sprinkle with salt and lime juice to taste. Top the avocado slices with the chicken. Toss the salad greens with the vinegar and additional lime/lemon juice until thoroughly coated, and pile on top of the chicken. Top with a layer of sliced tomatoes (a few leaves of lettuce on top of the tomato will keep the top of sandwich from getting soggy. Press down and wrap the sandwich tightly in plastic wrap. If possible, allow to sit for 10 to 15 minutes, or for several hours in the refrigerator, before eating.

Advance preparation: This will keep for a day in the refrigerator.