Wednesday, January 30, 2013

Tex-Mex Coleslaw

It's been far too long since I've shared a recipe here, don't you think?

Me too.

This recipe for Tex-Mex Coleslaw is super-easy, super-yummy, super low in calories, AND makes enough for nearly a week's worth of lunches. Talk about a super food.

Special thanks to my wonderful neighbor, Tina, for sharing it. 

Tex-Mex Coleslaw
1 bag coleslaw mix
1 bunch fresh cilantro, chopped
1 can Mexicorn, drained
1 can black beans, drained and rinsed
1 red pepper, chopped
1 bunch of green onions, chopped
1 jalapeno, seeded and finely chopped

1/4 cup olive oil
3 tablespoons fresh lime juice
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder

Toss coleslaw mix, cilantro, corn, black beans, pepper, green onions and jalapeno in a large bowl.

Combine dressing ingredients in a separate container and shake well to mix. Pour over salad and mix together. Cover and refrigerate for a few hours to let the flavors blend.

I like to serve mine with a dollop of sour cream and a sprinkle of feta cheese to offset the kick from the jalapeno. But it's also absolutely fabulous with grilled chicken too.


P.S. For all of those WeightWatchers folks out there, my mom reports the coleslaw will set you back a whopping 2 smiles (yes 2) for a 1 cup serving. Obviously, anything you add to it will be more.

{Images via Elizabeth Farrar for Bella Vita}