Mexican Coleslaw

Yield: 4 to 6 portions, 7 cups

4 cups shredded coleslaw mix (from a 16-ounce bag)

1 1/2 cups radishes cut into thin wedges

1 can (19 oz.) black beans, rinsed and drained

2/3 cup thick and chunky salsa

1/4 cup reduced-calorie mayonnaise

In a medium bowl combine coleslaw mix, radishes and black beans. Stir in salsa and mayonnaise. Serve immediately.

Please note that some ingredients and brands may not be available in every store.

https://gccountymarket.com/Recipes/Detail/109/Mexican_Coleslaw

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