Smoked Paprika Black Bean and Avocado Club Sandwich with Corn Salsa

Name: Smoked Paprika Black Bean and Avocado Club Sandwich with Corn Salsa
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 cups cooked black beans, rinsed and lightly mashed; 2 ripe avocados, sliced; 8 slices whole-wheat sandwich bread, toasted; 1 cup fresh corn kernels (or thawed frozen corn); 1/2 cup cherry tomatoes, diced; 1/4 cup red onion, finely chopped; 1 tbsp olive oil; 1 tbsp lime juice; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp garlic powder; 1/4 tsp salt; 1/4 tsp black pepper; 4 large lettuce leaves; 8 thin cucumber ribbons; Optional: hot sauce or mayo for spread

A vibrant vegetarian summer lunch that layers smoky black beans, creamy avocado, zesty corn salsa, and crisp veggies between toasted bread. The paprika kick and bright citrus finish make it craveable, fresh, and satisfying as a complete meal.

Total time

20 min

Prep

15 min

Cook

5 min

Serves

lunchvegetariandinnersummerprotein-packed

Chef’s Pro Tips

Sprinkle a few drops of lime on avocado to prevent browning.
For extra bite, add a thin smear of garlic mayo.
Toast bread until golden for added crunch.

Serving Suggestions

Serve with tortilla chips or a light garden salad for a complete plate.

Storage Instructions

Store components separately in airtight containers for up to 2 days; assemble just before serving for best texture.

Nutrition

Estimated, per serving

calories: 420kcal
protein: 14g
carbs: 58g
fat: 14g
fiber: 12g

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