Black Bean Coleslaw
Nutritional Info
- Servings Per Recipe: 11
- Amount Per Serving
- Calories: 87.4
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 219.6 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 4.4 g
- Protein: 4.1 g
View full nutritional breakdown of Black Bean Coleslaw calories by ingredient
Introduction
A quick, lovely, light, high-fiber salad that is perfect for cookouts, potlucks, and BBQs. A quick, lovely, light, high-fiber salad that is perfect for cookouts, potlucks, and BBQs.Number of Servings: 11
Ingredients
-
1 bag shredded cabbage
1 can of black beans, rinsed
2 TBS olive oil
1/4 cup orange juice
1 tsp ground cumin
1 tsp salt
1 tsp black pepper
1 TBS vinegar
* nutrition facts are based on the quantities above, but the olive oil, OJ, cumin, vinegar, and especially salt and pepper are to taste
* type of vinegar can greatly affect the taste of the salad, I used a raspberry blush
Tips
I like to separate the dressing into two parts (1 TBS oil, 1/2 TBS vinegar, 2 TBS OJ in each) and add all the spices into the first. I then add the first half of the dressing mixture to the salad and taste a bit of it. Then I can adjust the spices if needed and add whatever I need more of to the second half of the dressing mixture.
Directions
Unbag the cabbage into a large tupperware or salad bowl. Combine cabbage with black beans.
In a tightly sealing jar (mason jars work good) combine the olive oil, orange juice, cumin, salt, pepper, and vinegar. Shake well. Pour over cabbage/beans. Toss well or if in a sealed tupperware shake well, until thoroughly coated.
Serving Size: makes 11 half-cup servings
Number of Servings: 11
Recipe submitted by SparkPeople user PANDA_QUEUE.
In a tightly sealing jar (mason jars work good) combine the olive oil, orange juice, cumin, salt, pepper, and vinegar. Shake well. Pour over cabbage/beans. Toss well or if in a sealed tupperware shake well, until thoroughly coated.
Serving Size: makes 11 half-cup servings
Number of Servings: 11
Recipe submitted by SparkPeople user PANDA_QUEUE.
