Tomato-vegetable juice has enough texture to be the basis for an easy low-fat salad dressing. For an extra kick, try the spicy version of tomato-vegetable juice in the dressing.


1/2 cup tomato-vegetable juice
2 tablespoons red wine vinegar
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (15 1/2 ounces) black beans, rinsed and drained
2 cups packaged coleslaw mixture
1 cup chopped green bell pepper


1 In a large bowl, stir together the tomato-vegetable juice, vinegar, oil, salt, and pepper.

2 Add the beans, coleslaw mixture, and bell pepper, and toss to combine. Makes 4 servings

Turkey, White Bean & Cabbage Salad For a main-dish salad, substitute white wine vinegar for the red wine vinegar and add 1/2 teaspoon tarragon to the dressing in step 1. Substitute cannellini beans for the black beans. Add 2 cups (10 ounces) shredded roast turkey breast to the salad in step 2.

Nutrition Facts

per serving:
calories 126
total fat 2.7g
saturated fat 0.4g
cholesterol 0mg
dietary fiber 7g
carbohydrate 20g
protein 6g
sodium 408mg
good source of: fiber, folate, magnesium, potassium, thiamin, vitamin B6, vitamin C, vitamin E

Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes

From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.

Publication Review By: the Editorial Staff at

Published: 19 Oct 2011

Last Modified: 06 Apr 2015