A Southwest coleslaw: quick and good for you

Coleslaw clearly trumps potato salad in the nutritional department, but cabbage slaws made with a traditional mayo-based dressing can still bump up the calorie count of a cruciferous vegetable that starts out at a humble 16 calories per cup.

This recipe for Southwestern Coleslaw keeps it clean and bright with a colorful salad that combines fiber-rich black beans with creamy bits of avocado that contain good fat and lycopene-rich tomatoes, all dressed in a light vinaigrette of fresh lime juice, rice vinegar and olive oil spiked with earthy cumin.

Researchers believe cruciferous vegetables contain compounds known as indoles and isothiocyanates, which may reduce the rick of cancer.

Shopping tip: Sometimes convenience is worth the price; other times it's not worth the compromise in flavor.

Heads of cabbage are inexpensive, but pre-shredded bagged "mixes" of cabbage and carrots have made it easier than ever to whip up coleslaw. Minus messy chopping, this recipe takes just minutes to prepare.

But resist the urge to buy lime juice in a squirt bottle, the contents of which have a tinny taste that can't compare to fresh-squeezed. One medium lime produces 1 to 2 tablespoons unstrained juice. For the 1/2 cup of juice in this recipe, figure four to eight limes depending on their juiciness.

Serving suggestions: Sprinkle Southwestern Coleslaw with crushed baked tortilla chips right before serving for a take on a crunchy, ramen noodle-style salad. Or serve with sliced grilled chicken in a tortilla wrap.