Recipe Summary

25 mins
15 mins
5 mins


Ingredient Checklist


For dressing:
  • In a medium saucepan, combine chili sauce and brown sugar. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until mixture is reduced to about 1 cup. Remove from heat; let dressing cool slightly. Whisk in lime juice and vinegar. Slowly add oil in a thin, steady stream (dressing will thicken as oil is added), while continuing to whisk.

Instructions Checklist
  • In a large salad bowl, combine napa cabbage, jicama, black beans and red onion. Sprinkle with salt and pepper. Drizzle about 1/2 of the dressing over cabbage mixture; toss to coat. Season to taste. Let stand 5 minutes before serving.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Cover and refrigerate remaining dressing for up to 1 week. Use as a dressing or dipping sauce.


At the Prairie Grass Café, they cook dried black beans in salted water with a bay leaf and a sprig of fresh thyme for 60 to 90 minutes or until beans are tender; drain and rinse.

Nutrition Facts

290 calories; total fat 18g; saturated fat 3g; polyunsaturated fat 2g; monounsaturated fat 13g; cholesterolmg; sodium 924mg; potassium 456mg; carbohydrates 29g; fiber 7g; sugar 18g; protein 3g; trans fatty acidg; vitamin a 486IU; vitamin c 25mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 40mcg; vitamin b12mcg; calcium 71mg; iron 1mg.