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Ingredientes
- 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
Direcciones
- 1. To prepare dressing, in small bowl, combine yogurt, salsa, mayonnaise, vinegar and lime juice; stir till blended.
- 2. In medium bowl, combine cabbage, beans, carrot, onion and parsley. Pour dressing over cabbage mix; toss to combine. Cover and chill at least 2 hrs before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 468g | |
| Recipe makes 2 servings | |
| Calories 343 | |
| Calories from Fat 95 | 28% |
| Total Fat 10.81g | 14% |
| Saturated Fat 2.52g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 627mg | 26% |
| Potassium 1192mg | 34% |
| Total Carbs 48.45g | 13% |
| Dietary Fiber 12.2g | 41% |
| Sugars 9.48g | 6% |
| Protein 15.52g | 25% |
