Southwest Black Bean & Corn Slaw

Southwest Black Bean & Corn Slaw

Ingredients

Salad

• 150g green cabbage, finely shredded
• 1 can black beans, drained and rinsed (~240g drained)
• 1 can corn, drained (~150g)
• 1 red bell pepper, diced
• 75g cherry tomatoes, halved
• 15g pickled jalapeños, chopped
• 50g pickled red onions

Dressing

• 100g 0% Greek yogurt
• 60g lite mayonnaise
• Juice of 1 lime (~30g)
• 10g honey
• 5g adobo sauce from a can of chipotle peppers
• Salt, to taste

Instructions

1. Prep the vegetables: Shred the cabbage and dice the bell pepper. Halve the cherry tomatoes and chop the jalapeños.
2. Combine the salad: Add the cabbage, black beans, corn, bell pepper, tomatoes, pickled jalapeños, and pickled red onions to a large bowl.
3. Make the dressing: Whisk together the Greek yogurt, lite mayo, lime juice, honey, and adobo sauce. Season with salt to taste.
4. Dress the salad: Pour the dressing over the vegetables and toss thoroughly until everything is evenly coated.
5. Chill: Refrigerate for at least 20–30 minutes before serving. This gives the cabbage time to soften slightly and allows the flavors to come together.

Nutrition

Estimated nutrition per 1/6 recipe:

Calories: 124

Protein: 6g

Carbohydrates: 19g

Fat: 4g

Fiber: 5g