SOUTHWESTERN COLESLAW
--Wichita Eagle
Makes 8 (1-cup) servings.
1 (14-ounce) package coleslaw mix (cabbage and carrots)
1 cup canned black beans, rinsed and drained
1/4cup chopped fresh cilantro
1 medium tomato, seeded and diced
1/2medium red onion, diced
1 jalapeno, seeded and finely diced
1 avocado, pitted, peeled and diced
1/2cup fresh lime juice
2 tablespoons unseasoned rice vinegar
2 tablespoons olive oil
1/2teaspoon ground cumin
Directions:
Place coleslaw mix, black beans, cilantro, tomato, red onion, jalapeno and avocado in large salad bowl.
Whisk together remaining ingredients in small bowl. Pour over coleslaw and toss gently.
Serve immediately or refrigerate for a few hours until chilled through.
--Wichita Eagle
Makes 8 (1-cup) servings.
1 (14-ounce) package coleslaw mix (cabbage and carrots)
1 cup canned black beans, rinsed and drained
1/4cup chopped fresh cilantro
1 medium tomato, seeded and diced
1/2medium red onion, diced
1 jalapeno, seeded and finely diced
1 avocado, pitted, peeled and diced
1/2cup fresh lime juice
2 tablespoons unseasoned rice vinegar
2 tablespoons olive oil
1/2teaspoon ground cumin
Directions:
Place coleslaw mix, black beans, cilantro, tomato, red onion, jalapeno and avocado in large salad bowl.
Whisk together remaining ingredients in small bowl. Pour over coleslaw and toss gently.
Serve immediately or refrigerate for a few hours until chilled through.
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