Tuesday, August 27, 2013

Mexican Slaw




We have some friends who have an annual Firework Frenzy each year around July 4th.  It's a great chance to visit with my husband's friends from high school.  They gather together and enjoy each other's company more than just about any high school class I have ever heard about. In addition to old classmates, the party is filled with family, friends, friends of friends, work friends, and LOTS of delicious food!  This much anticipated party offers the best side dishes you will ever find.  What a bunch of great cooks!  Our friends have it down to a science!  They set up big tables labeled "desserts" and "sides" so that you know immediately where to put your dish.  Love that idea!

I go to this party excited to see my friends, excited to try the food, and we ALWAYS bring home lots of good memories and at least one recipe that we can't get enough of.  This recipe for Mexican Coleslaw was THAT RECIPE this year.  I love the combination of black beans, corn, cabbage and smokey vinaigrette.  It's reminds me a little of the ramen slaw which also is a big favorite at the Firework Frenzy but this slaw isn't sweet and has a small amount of heat.  

This coleslaw would be great for potlucks (it withstands a hot day without refrigeration since it has no mayo, etc.).  I think it would also be great served on fish tacos.  You could make it specifically to serve with fish tacos or serve it the second time as fish taco topping in your menu plan.  I served it Saturday with regular tacos as a side dish.  

As a side note, I think this recipe would also be great served with tossed/chopped lettuce instead of cabbage.  But that will be another day...

I wanted to post this recipe yesterday and could not find a similar recipe anywhere on the internet (I had forgotten my recipe at home.)  Well... if I couldn't find a recipe like it anywhere, then definitely I want to be posting that recipe!

I know you will love it.  Give it a try and let me know what you think.  This is how I make Mexican Coleslaw AT HOME MY WAY:



Mexican Coleslaw

  • 1 bag coleslaw mix 
  • 1 can corn - drained (I used generic)
  • 1 can chopped green chili's (I drained a small amount of the juice)
  • 1/2 red pepper - chopped/diced (I omitted)
  • 1 can black beans (drained & rinsed well)
  • Small amount of chopped cilantro (I omitted because I don't like cilantro)
Dressing:
  • 1/3 cup lime juice
  • 1/3 cup rice vinegar
  • 5 Tablespoons oil (olive, canola)
  • 1 Tablespoon garlic powder
  • 1-2 Tablespoons cumin (I used two)
  • Salt & Pepper to taste

INSTRUCTIONS:

IN a small bowl, whisk together the dressing ingredients:



DRAIN the black beans and rinse well.  Place in a large bowl.


DRAIN a little of the juice from the green chili's and add to the bowl:


DRAIN the juice from the corn and add to the bowl:


STIR well all of these ingredients (black beans, green chili's and corn):


ADD the slaw mix and red pepper, if using, and the vinaigrette.  Stir well to coat and refrigerate at least an hour before serving:


Enjoy!

Gina

I shared THIS recipe with some other great bloggers AT (come visit):



and

HERE 
(All She Cooks - Wonderful Food Wednesday)

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