Saturday, January 02, 2010

Fall Festival Bean Slaw

(This makes a colorful and tasty side dish that can be refrigerated up to three days.)

3 cups green cabbage, shredded
1 cup purple cabbage, shredded
2 medium carrots, grated
2 large sweet red peppers, diced
4 large scallions, chopped
2-3 tbsp. sun-dried tomatoes, chopped
2 tbsp. fresh sweet basil, chopped
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can whole sweet corn, drained and rinsed
2 cups sour cream OR 2 cups yogurt OR 1 cup sour cream and 1 cup yogurt
Salt and pepper to taste

In a large mixing bowl, combine the two shredded cabbages, grated carrots, diced red peppers, chopped scallions, sun-dried tomatoes and basil, along with the black beans and corn. Gently toss with the sour cream and/or yogurt until all ingredients are well blended. You can serve immediately or chill overnight.

Serves 4-6 people

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