Red Pepper Slaw with Black Beans | Print |
(24 votes, average 3.75 out of 5)




Serves 8

  • 6 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • ½ small white onion, finely chopped and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 2/3 cup sour cream
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Frontera Red Chile Hot Sauce
  • ¾ teaspoon salt
  • ¼ cup chopped fresh cilantro
  1. Mix cabbages, onion and black beans in a large bowl. Combine the sour cream, vinegar and hot sauce in a small bowl and mix well.  Pour the sour cream mixture over the cabbage mixture and mix well so that all the cabbage is well coated.  Stir in the salt.
  2. Refrigerate for at least 30 minutes.  Before serving, stir in the chopped cilantro.