Description
A zesty Mexican coleslaw salad packed with crunchy vegetables, black beans, corn, and a tangy citrus dressing with a hint of heat. Perfect as a refreshing side dish or taco topping.
Ingredients
- 1 (12-ounce) bag prepared coleslaw
- 1 red bell pepper, diced
- 1 cup whole-kernel corn
- 1 cup black beans, rinsed and drained
- 1 jalapeño, seeded and finely diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lime juice
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh cilantro, finely chopped
- 2 teaspoons grade A honey
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground black pepper
Instructions
1. In a large serving bowl combine the prepared coleslaw, diced red bell pepper, corn, black beans, finely diced jalapeño, chopped red onion, and chopped cilantro.
2. In a small mixing bowl whisk together the olive oil, lime juice, lemon juice, chopped cilantro, honey, sea salt, cumin, garlic powder, chili powder, and black pepper.
3. Pour the dressing over the coleslaw mixture and toss until all ingredients are evenly coated.
4. Serve immediately or refrigerate for 2 hours or overnight to allow the flavors to develop before serving.
Notes
This fresh salad is great served on its own, as a side dish for taco night, or as a topping for tacos.
Because it contains no mayo or dairy, it is perfect for cookouts and warm-weather meals.
For best flavor, chill the salad for a couple of hours before serving so the dressing can soak into the vegetables.
Nutrition values are estimates and may vary depending on ingredient brands used.