Black Bean Slaw with Soy Ginger Dressing

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.

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11 users rated this recipe an average rating of 3.5
  • Makes: 2 servings
  • Chill: overnight
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Black Bean Slaw with Soy Ginger Dressing
Ingredients
1/2
15 ounce can black beans, rinsed and drained
3
cups purchased shredded cabbage with carrot (coleslaw mix)
1
medium green apple, cored and chopped (2/3 cup)
2
tablespoons cider vinegar
1
tablespoon reduced-sodium soy sauce
1
tablespoon peanut oil
1
teaspoon grated fresh ginger
1
teaspoon honey
1/8
teaspoon ground black pepper
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 Facts (Black Bean Slaw with Soy Ginger Dressing)
    Per serving:
  • 217 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 577 mg sodium,
  • 36 g carb.,
  • 9 g fiber,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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