Ingredients

• 1/2 cup red onion
• 1/2 cup white vinegar
• 1/2 cup water
• 1 tbsp sugar
• 1 tbsp salt
• 1 avocado
• 1 cup canned white kidney beans, drained, and rinsed
• 3 tbsp plain yogurt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper
• Seedy bread
• Arugula
• Cucumber
• Radishes

Directions

1. Add white vinegar, water, sugar, and salt to a small pot and bring to boil. Add the sliced red onions to a mason jar. Once water boils, remove from heat and pour over onions. Store in the fridge with no lid until ready to use.
2. In a bowl, mash the beans. Add the avocado, yogurt, garlic and onion powders, salt, and pepper. Mash until fully combined.
3. Toast your bread. While the bread is toasting, thinly slice the cucumber and radish.
4. Spread the avocado mixture onto the toast, and top with arugula, cucumber, radish, and pickled red onion.

Notes:

• The avocado mixture stores well in the fridge, store chopped toppings separately for a quick breakfast
• Whenever I have leftover beans, tomatoes, or chopped veggies, I add them into a container in the freezer labelled “Chilli” and the bag can be put into the slow cooker when I make chilli next