Tuesday, February 28, 2012

Southwest Coleslaw


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)

Dressing:
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
Whisk together.

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

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My mom, referred to as Mama L, and I have been talking about starting a blog for quite some time now. We are always trying new recipes and making new crafts - always being told by friends and family that we need to sell our creations. Instead of selling them we've decided to share our crafty ideas, yummy recipes along with our funny adventures here on our blog. Please follow us and enjoy. We are always trying to find new places to explore, new recipes to cook for our families and most of all we're just having fun!

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