Ingredients

• 4 cups red cabbage
• 2 garlic cloves
• 1 cup red kidney beans, unsalted
• 1 cup whole corn kernels, unsalted
• 1/2 cup fresh cilantro
• 4 tablespoons balsamic vinegar
• 2 tablespoons sesame oil 

Preparation

1. Thinly slice or shred cabbage.
2. Place red kidney beans and corn in a strainer and rinse under running water for 1 minute; drain.
3. Place cabbage, beans and corn in a bowl.
4. Mince garlic. In a small jar with a lid, combine garlic, balsamic vinegar and sesame oil. Shake to mix ingredients, then toss with vegetable mixture. Garnish with cilantro.

Helpful hints

• Leftover salad keeps for several days in the refrigerator.
• Beans may be limited in your meal plan due to higher potassium content. Check with your dietitian to see if this recipe fits into your plan if you are on a low potassium diet.