Fire roasted corn and black bean slaw w/ lime viniagrette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup fire roasted corn kernels, frozen (Trader Joes)1 c black beans, drained and rinsed2 c finely shredded cabbage (red or green)1/4 c olive oil1/4 c lime juice2 tbsp red wine vinegar1 packet of Splenda1/2 tsp. ground ginger
Quickly stir fry corn in a preheated skillet sprayed with pam, just until heated through. Place in large bowl after cooled down and add black beans and cabbage.
For the viniagrette:
In a seperate bowl, combine lime juice, vinegar, splenda and ginger. Whisk in olive oil.
Pour over cabbage mixture and toss to coat.
Number of Servings: 4
Recipe submitted by SparkPeople user CHENIA.
For the viniagrette:
In a seperate bowl, combine lime juice, vinegar, splenda and ginger. Whisk in olive oil.
Pour over cabbage mixture and toss to coat.
Number of Servings: 4
Recipe submitted by SparkPeople user CHENIA.
Nutritional Info Amount Per Serving
- Calories: 232.7
- Total Fat: 14.1 g
- Cholesterol: 0.0 mg
- Sodium: 12.4 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 5.7 g
- Protein: 5.7 g
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