Here is a quick and easy coleslaw recipe with a southwestern twist. It's great to take to a BBQ or picnic because the dressing doesn't have mayonnaise in it.
1 14 ounce package coleslaw mix (cabbage and carrots)
1 cup canned black beans, rinsed and drained
1/4 cup chopped fresh cilantro
1 medium tomato, seeded and diced
1/2 medium red onion, diced
1 jalapeno, seeded and finely diced
1 avocado, pitted, pleeled and diced (optional)
1/2 cup fresh squeezed lime juice
2 tbsp unseasoned rice vinegar
2 tbsp olive oil
1/2 tsp ground cumin
3-4 tbsp honey, or 2-3 tbsp sugar
1. Combine coleslaw mix, black beans, cilantro, tomato, red onion, jalapeno and avocado (optional) in large salad bowl.
2. Whisk together remaining ingredients in a snall bowl. Pour over coleslaw and gently toss.
3. Serve immediately, or may be chilled slightly then served.
I sometimes serve the dressing on the side so we can have leftover salad the next night. I also adjusted the recipe a little. *The recipe originally did not call for the honey but without honey or sugar, it was a little too tart for me.
- Mama L
- Mama L