This combination of both red and green cabbage complete with a jalapeno yogurt dressing is sure to wake up your taste buds!
|2||c||red cabbage (shredded)|
|2||c||green cabbage (shredded)|
|1||red pepper (julliened)|
|1||12oz can corn|
|1||12oz can black beans|
|2||tbsp||apple cider vinegar|
|2||c||Stonyfield Organic Fat Free Plain Yogurt|
|Juice of 2 limes|
|Salt & pepper to taste|
Shred both red and green cabbage and julienne red pepper, place in a large mixing bowl.
Open and drain cans of corn and black beans, being sure to rinse beans 2-3 times to remove starchy liquid from the beans.
Add to the cabbage and pepper mixture.
Chop the garlic, cilantro and jalapeno in a food processor.
Add yogurt, vinegar, lime juice, cumin, chili powder salt and pepper and blend until smooth.
Add dressing to the prepared vegetables, and mix well.
Season with salt and pepper, chill and serve.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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