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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
- 1 bunch Fresh cilantro
- 1/2 Red onion
- 2 cloves of garlic
- 1 cucumber, peeled
- 3 ears of fresh corn, or 1/2 cup frozen corn
- 1/2 cup canned black beans, rinsed well
- 1/2 package of pre-chopped cabbage cole saw mix
- 1/2 cup sour cream
- 2 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
- juice from one lime
- salt, pepper to taste
- 3 fresh tomatoes
- Soak red onion in water for about 30 minutes. Defrost frozen corn, or grill corn on the cob. Let cool before adding to slaw.
- Peel, then roughly dice cucumber.
- Roughly chop garlic, red onion, tomato and cilantro. If using grilled corn, remove corn from cob.
- Make slaw dressing by mixing garlic, lime juice, sour cream, vinegar, and olive oil in a small bowl.
- Make slaw by mixing onion, tomato, corn, cucumber, black beans, and cabbage in a large bowl.
- Add dressing to slaw and toss lightly. Season with salt & pepper. Mix in fresh cilantro last. Chill for 20-30 minutes before serving.
- This recipe was entered in the contest for Your Best Cucumber Recipe