Mexican Slaw Recipe

• 1/2 c. plain low-fat yogurt
• 1 c. salsa
• 1 tbsp. + 1 teaspoon reduced-calorie mayonnaise
• 2 teaspoon red wine vinegar
• 2 teaspoon fresh lime juice
• 2 1/2 c. shredded green cabbage
• 8 ounce. liquid removed cooked kidney or possibly pinto beans
• 1/2 c. shredded carrot
• 1/2 c. diced red onion
• 1/4 c. minced fresh flat-leaf parsley

1. 1.
2. To prepare dressing, in small bowl, combine yogurt, salsa, mayonnaise, vinegar and lime juice; stir till blended.
3. 2.
4. In medium bowl, combine cabbage, beans, carrot, onion and parsley.
5. Pour dressing over cabbage mix; toss to combine.
6. Cover and chill at least 2 hrs before serving.

yogurt, salsa, red wine vinegar, lime juice, green cabbage, kidney, carrot, red onion, parsley

Taken from cookeatshare.com/recipes/mexican-slaw-16831 (may not work)