1/2 c. plain low-fat yogurt
1 c. salsa
1 tbsp. + 1 tsp. reduced-calorie mayonnaise
2 tsp. red wine vinegar
2 tsp. fresh lime juice
2 1/2 c. shredded green cabbage
8 oz. drained cooked kidney or pinto beans
1/2 c. shredded carrot
1/2 c. diced red onion
1/4 c. chopped fresh flat-leaf parsley

1. To prepare dressing, in small bowl, combine yogurt, salsa, mayonnaise, vinegar and lime juice; stir until blended.

2. In medium bowl, combine cabbage, beans, carrot, onion and parsley. Pour dressing over cabbage mixture; toss to combine. Cover and refrigerate at least 2 hours before serving.