Mexican Coleslaw (Vegetables) |
| Name: |
Sheila Kensinger-Clark |
| Base: |
Fort Bliss |
| Recipe: |
1/2 C Olive Oil
1/2 C Red Wine Vinegar
1/4 tsp Ground Cumin (more to taste)
1/2 tsp. Fresh Cilantro, chopped (more to taste)
1 Lg Red Onion, chopped
1 Lg Tomato, chopped
1 Lg Cucumber, chopped
1 Bell Pepper (any color), chopped
1 - 15oz can Black Beans, rinsed and drained
1 can Fiesta Corn, drained
Combine above ingredients and refrigerate for at least 4 hours. Serve with tortilla chips.
Recipe Note: May add garlic, hot peppers or any vegetable desired. |
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