Caribbean Black Bean Slaw with Mango & Jicama + More Healthy Summer Slaw Recipes
This slaw is super summery and crazy flavorful! By this point in the summer, the same ol' recipes have likely lost some appeal and you're looking for something new. Freshen things up with this recipe—at home, for parties, whenever!
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:
Did you know that August is National Brownies at Brunch Month? (Whoever came up with that one is our kind of person.) A round of Yum Yum Brownie Bars is always appropriate!
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