Albuquerque Coleslaw

• Print

Thursday, January 01, 2004

Categories:

American Appetizers/Side Dish

Yield:

8 servings, 1/2 cup each

Ingredients:

2 cups shredded green cabbage1 cup shredded red cabbage
1/2 cup frozen corn, thawed
1/2 cup canned pinto beans, drained
1/4 cup diced tomatoes
2 tablespoons diced red pepper
2 tablespoons diced green pepper
2 tablespoons diced yellow pepper
1/4 cup shredded low-fat cheddar cheese (1.5g fat per ounce)
2 teaspoons diced jalapeño
3 tablespoons plain fat-free yogurt
3 tablespoons light sour cream
2 teaspoons sugar
1 teaspoon finely chopped cilantro
1/2 teaspoon chili powder
1/2 teaspoon Mexican seasoning
1/4 teaspoons ground black pepper
1/2 teaspoon hot pepper sauce

Directions:

Combine first 10 items in a large bowl and toss.
Combine remaining ingredients in a small bowl. Toss with vegetable mixture. Refrigerate 2-4 hours before serving.

Nutrition Facts:

57 calories, 9g carbohydrate, 3g protein, 1.6g fat, 0.9g saturated fat, 4mg cholesterol, 1.8g dietary fiber, 134mg sodium

Source:

Adapted recipe by Kristin Carrico