Southwestern Cole Slaw

Makes 8 (1-cup) servings
Vegetarian recipe
Timesaving recipe
 
Sprinkle this with crushed baked tortilla chips right before serving for a take on a crunchy, ramen noodle-style salad.  Or serve with sliced grilled chicken in a tortilla wrap.

1 package (14 ounces) coleslaw mix (cabbage and carrots)
1 cup canned black beans, rinsed, drained
1/4 cup chopped fresh cilantro
1 medium tomato, seeded, diced
1/2 medium red onion, diced
1 jalapeno, seeded, finely diced
1 avocado, pitted, peeled, diced
1/2 cup fresh lime juice
2 tablespoons unseasoned rice vinegar
2 tablespoons olive oil
1/2 teaspoon ground cumin
 
Place coleslaw mix, black beans, cilantro, tomato, red onion, jalapeno and avocado in large salad bowl.
Whisk together remaining ingredients in small bowl.  Pour over coleslaw and toss gently.
Serve immediately or refrigerate for a few hours until chilled through.

PER SERVING: 113 calories; 4 g protein; 13 g carbohydrates; 4 fiber; 5 g fat (1 g saturated); 0 cholesterol; 115 mg sodium