Chunky Bean Spread Sandwiches

This looks disturbingly like ham salad. Just ignore that and you'll be fine. I didn't like this recipes immediately after it was made, but the next day, it was quite tasty, so I recommend making it ahead of time and letting it chill overnight. Source: www.vegankitchen.com

Ingredients

• 1/2 medium red bell pepper, cut into 1-inch chunks
• 1/4 cup pimiento-stuffed green olives
• 1 to 2 scallions, green part only, coarsely chopped
• 1 16-oz can pinto beans, drained and rinsed
• 2 Tbsp mayonnaise (use vegan, if you care)
• 1 Tbsp lemon juice
• 1 tsp ground cumin
• bread, whole grain or rye works well
• tomatoes, lettuce, sprouts, and/or cucumber for garnish

Directions

1. 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.
2. 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.
3. Assemble the sandwiches as usual: bread, bean spread, and toppings. Enjoy!