Recipe Source Better Homes and Garden

Ingredients

* 1/2 of a 15-ounce can black beans, rinsed and drained
* 3 cups purchased shredded cabbage with carrot (coleslaw mix)
* 1 medium green apple, cored and chopped (2/3 cup)
* 1/2 cup chopped red sweet pepper
* 2 tablespoons cider vinegar
* 1 tablespoon reduced-sodium soy sauce
* 1 tablespoon peanut oil
* 1 teaspoon grated fresh ginger
* 1 teaspoon honey
* 1/8 teaspoon ground black pepper

Directions

1. In a large bowl, combine black beans, shredded cabbage with carrot, apple, and sweet pepper. In a small screw-top jar, combine cider vinegar, soy sauce, peanut oil, ginger, honey, and black pepper; cover and shake well. Pour over cabbage mixture. Toss. Divide between two airtight storage containers. Cover and chill overnight.

2. For each serving, pack a storage container in an insulated container with at least two ice packs. Serve within 5 hours. Makes 2 servings