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.

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