Author Notes
I pulled this together from random ingredients in my kitchen when looking for a flavorful topping to fish tacos, but found that it's great as a salad, too. All the ingredients can be adjusted to taste. I strongly suggested grilling the fresh corn before adding to the slaw. —JulietteMiranda
Ingredients
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1 bunch
Fresh cilantro
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1/2
Red onion
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2
cloves of garlic
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1
cucumber, peeled
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3
ears of fresh corn, or 1/2 cup frozen corn
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1/2 cup
canned black beans, rinsed well
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1/2
package of pre-chopped cabbage cole saw mix
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1/2 cup
sour cream
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2 tablespoons
red wine vinegar
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1/4 cup
extra virgin olive oil
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juice from one lime
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salt, pepper to taste
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3
fresh tomatoes
Directions
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Soak red onion in water for about 30 minutes. Defrost frozen corn, or grill corn on the cob. Let cool before adding to slaw.
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Peel, then roughly dice cucumber.
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Roughly chop garlic, red onion, tomato and cilantro. If using grilled corn, remove corn from cob.
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Make slaw dressing by mixing garlic, lime juice, sour cream, vinegar, and olive oil in a small bowl.
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Make slaw by mixing onion, tomato, corn, cucumber, black beans, and cabbage in a large bowl.
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Add dressing to slaw and toss lightly. Season with salt & pepper. Mix in fresh cilantro last. Chill for 20-30 minutes before serving.
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