Caribbean Black Bean Slaw with Mango & Jicama + More Healthy Summer Slaw Recipes
1/8 of recipe (about 1 1/4 cups): 122 calories, 0.5g total fat (0g sat. fat), 371mg sodium, 25.5g carbs, 6g fiber, 13g sugars, 5g protein
Click for WW Points® value*
Chill: 1 hour
1/3 cup fat-free plain Greek yogurt
2 tbsp. seasoned rice vinegar
1 tbsp. Dijon mustard
1 tsp. Tajin Classico Seasoning, or more to taste
One 12-oz. bag (4 cups) dry broccoli cole slaw
2 cups peeled and chopped jicama (about 1 jicama)
2 cups chopped mango (about 2 mangoes)
One 15-oz. can black beans, drained and rinsed
One 8-oz. can pineapple tidbits packed in juice, not drained
Optional topping: chopped fresh cilantro
In a large bowl, combine yogurt, vinegar, mustard, and Tajin. Mix until uniform.
Add remaining ingredients and toss to coat.
Cover and refrigerate for at least 1 hour. (The longer it sits, the more flavorful it gets!)
Mix well before serving.
MAKES 8 SERVINGS
HG Time-Saving Tip: Look for peeled & sliced jicama and/or mango in the refrigerated produce section with the cut fruit & veggies.
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Chew on this:
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