Mexican Chili-Bean Coleslaw - cooking recipe

Ingredients

1/2 c. reduced-fat mayonnaise
1/2 c. bottled taco sauce
2 Tbsp. cider vinegar
1 Tbsp. granulated sugar
1 Tbsp. ground cumin
6 c. loosely packed, finely shredded cabbage
2 large carrots, coarsely shredded (2 c.)
3 medium size scallions, thinly sliced (1/2 c.)
1 can (15 to 16 oz.) red kidney beans, rinsed and drained
2 jalapeno peppers, seeded and minced (3 Tbsp.)

Preparation

Whisk dressing ingredients in large bowl.
Add remaining ingredients.
Toss to mix and coat.
Refrigerate until ready to serve.