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Crunchy Black Bean Cabbage Slaw with Lime Yogurt

Crisp shredded cabbage and sweet corn tossed with black beans in a tangy lime-cilantro yogurt dressing, finished with toasty pepitas for crunch.

Crunchy Black Bean Cabbage Slaw with Lime Yogurt

Ingredients

  • 5 cups shredded350 gGreen cabbagefinely shredded
  • 1½ cups255 gBlack beans, canned, drained and rinsed
  • ¾ cup120 gCorn kernels, canned, drained
  • 1 medium120 gRed bell pepperthinly sliced
  • 2 medium30 gGreen onionsthinly sliced
  • 1 cup chopped16 gFresh cilantrochopped, divided
  • 7 oz200 gPlain Greek yogurt, nonfat
  • 1 lime, juiced40 gLime juice
  • 1 tbsp14 gOlive oil
  • 1 clove3 gGarlicfinely grated
  • 1 tsp2 gGround cumin
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ¼ cup30 gPumpkin seeds (pepitas)

Steps

  1. Prepare the vegetables first: shred the cabbage, slice the red bell pepper and green onion, and chop the cilantro, keeping it in two equal halves.
  2. Make the dressing: in a large bowl, whisk the Greek yogurt, lime juice, olive oil, garlic, cumin, salt and black pepper until smooth, then stir in the first half of the cilantro.
  3. Add the cabbage, black beans, canned corn kernels, red bell pepper and green onion to the bowl with the dressing and toss until everything is evenly coated.
  4. Let the salad sit for 5 minutes so the cabbage softens slightly.
  5. Divide among four bowls and top with the pumpkin seeds and the remaining half of the cilantro just before serving.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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