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.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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

217 calories; 7 g total fat; 1 g saturated fat; 0 mg cholesterol; 577 mg sodium. 36 g carbohydrates; 9 g fiber; 9 g protein;

Reviews (1)

8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
05/08/2013
Delicious! I used broccoli slaw instead of cabbage.