Mexican Coleslaw

This recipe comes from my brother and sister in law. They are both avid and great cooks. When they told me we would be eating Mexican Coleslaw I was intrigued (I love Mexican food.)  It is a bit different than any other salad I have had, but oh so delicious!! Thanks Royce & Heidi!!
Mexican Coleslaw
2 (15 oz.) cans black beans, rinsed and drained
1 1/2 cups corn (fresh, canned or frozen)
1 cup celery, chopped
1 red bell pepper, diced
2 jalepenos, seeded and minced
1/2 cup minced cilantro

1/4 cup lime juice
1/4 cup canola oil
2 Tablespoons brown sugar
1 Tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
Mix dressing ingredients together until well blended.  Pour over salad and mix to coat.  Allow to chill for a few hours so the flavors can mix.  We ate it with tortilla chips and some others put it on top of their chicken.
*You can substitue 1/2 the black beans for another type of beans. Heidi uses 1/2 garbanzo beans.
Place salad ingredients in a bowl and


  1. I make this often in the summer and serve it with tortilla chips....soooo yummy! :-)

  2. I love Mexican food. I am bookmarking this salad to make it with my enchiladas. It looks very vivid.

  3. That looks and sounds amazing! Right up my alley!

  4. Oh I am definitely going to have to try that one soon!!

    Lots of yummy love,
    Alex aka Ma What's For Dinner

  5. I could live on Mexican food and this is a keeper. Thanks for the fabulous recipe!

  6. This looks so good! I have a similar recipe that is a corn relish. Totally forget about using it.


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