This is especially attractive as a salad. It is also a delicious ingredient in burritos.
Yield: 8 servings
2 cups cooked pinto beans, well drained
3 ½ cups shredded white cabbage
1 large carrot, cut into thin strips with a vegetable peeler
½ cup minced Spanish onion
½ cup plain nonfat yogurt
¼ cup red tomato based salsa, any kind
16 large romaine or leaf lettuce leaves, rinsed, drained, and chilled
- At least 2 hours or up to 1 day before serving, combine beans, cabbage, carrot, and onion in a large bowl. Mix together mayonnaise, yogurt, and 2 tablespoons of the salsa in a small bowl.
- Add the dressing to the vegetables and toss until the vegetables are well coated. Taste and adjust seasonings.
- To serve, place 2 lettuce leaves on each chilled plate. Top with the slaw and a small amount of salsa.