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Southwestern Coleslaw

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“From the Star Tribune (Minneapolis), June 16, 2011 - I plan to try this at our summer party in July. My husband, who normally does NOT like coleslaw, thinks it sounds tasty.”
READY IN:
20mins
SERVES:
8
YIELD:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Place coleslaw mix, black beans, cilantro, tomato, red onion, jalapeno and avocado in large salad bowl.
  2. Whisk together lime juice, vinegar, olive oil, and cumin in small bowl. Pour over coleslaw and toss gently.
  3. Serve immediately or refrigerate for a few hours until chilled through.
  4. NOTES/SUGGESTIONS from article. If convenient, shred your own cabbage and carrots.
  5. Use only fresh lime juice. One lime yields 1-2 T unstrained juice. For the 1/2 cup, figure 4 to 8 limes, depending on size and juiciness.
  6. To serve, sprinkle with crushed baked tortilla chips right before serving or serve with grilled, sliced chicken in a tortilla wrap.
  7. Only 16 calories per cup, so says the article!

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