Caribbean Coleslaw

Ingredients:
1 ½ cups packaged coleslaw mix
¾ cup matchstick carrots, coarsely chopped
1 ½ cups shredded red cabbage
½ medium sweet red pepper, seeded and thinly sliced
½ medium Vidalia onion, thinly sliced
15 ½ oz canned black beans, rinsed
2 Tbsp fat-free sour cream
2 Tbsp fat-free half-and-half
2 Tbsp rice vinegar
1 Tbsp Splenda Brown Sugar Blend, firmly packed
½ tsp salt, Crazy Dave's Salt & Spice preferred
1 tsp sesame seeds, toasted in non-stick cooking spray
½ tsp plus ¼ tsp Caribbean Jerk Seasonings, divided - optional

Instructions:
In a large bowl combine coleslaw mix, cabbage, carrots, sweet pepper, onion, and black beans.  Gently toss.  Toast sesame seeds quickly over high heat in a small frying pan sprayed with butter-flavored non-stick cooking spray.  Be careful not to burn seeds.

To make the dressing combine sour cream, half-and-half, vinegar, Splenda brown sugar, salt, and ½ tsp Caribbean Jerk Seasonings, if using.  Wisk together in a small bowl until well blended.

Drizzle dressing over slaw mix and toss gently.  Sprinkle sesame seeds and remaining ¼ tsp Caribbean Jerk Seasonings, if using, and gently toss all ingredients together.  Serve or cover and refrigerate up to 4 hours.  Toss again before serving.

Yields about 1¼ cups per serving.

Special Information:
If you have a problem with Splenda, replace the Splenda Brown Sugar Blend with 2 Tbsp of regular brown sugar. This will not change the POINTS value per serving. For a lighter side dish, remove the black beans from this recipe and the POINTS value decreases to 1 per serving and the serving size decreases to about 1 cup.