Black Bean Slaw with Soy Ginger Dressing
Recipe from
Better Homes and Gardens
Hearty enough to serve on camping trips, but light and refreshing enough for picnics, this is the perfect make-and-take salad all of your outdoor adventures.
Servings:
Makes 2 servings.
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Ingredients
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1/2 of a 15-ounce canblack beans, rinsed and drainedsee savings
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3 cupspurchased shredded cabbage with carrot (coleslaw mix)see savings
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1 mediumgreen apple, cored and chopped (2/3 cup)see savings
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1/2 cupchopped red sweet peppersee savings
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2 tablespoonscider vinegarsee savings
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1 tablespoonreduced-sodium soy saucesee savings
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1 tablespoonpeanut oilsee savings
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1 teaspoongrated fresh gingersee savings
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1 teaspoonhoneysee savings
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1/8 teaspoonground black peppersee savings
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Directions
1.
In a large bowl, combine black beans, shredded cabbage with carrot, apple, and sweet pepper. In a small screw-top jar, combine cider vinegar, soy sauce, peanut oil, ginger, honey, and black pepper; cover and shake well. Pour over cabbage mixture. Toss. Divide between two airtight storage containers. Cover and chill overnight.
2.
For each serving, pack a storage container in an insulated container with at least two ice packs. Serve within 5 hours. Makes 2 servings.
Nutrition information
Per serving: Calories 217, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 577 mg, Carbohydrate 36 g, Fiber 9 g, Protein 9 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 2, Fruit .5, Starch 1, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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