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!!
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