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

  1. 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.
  2.  Add the dressing to the vegetables and toss until the vegetables are well coated. Taste and adjust seasonings.  
  3. To serve, place 2 lettuce leaves on each chilled plate. Top with the slaw and a small amount of salsa.

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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  • | Jane Butel Home Page

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