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
cloves of garlic
ears of fresh corn, or 1/2 cup frozen corn
canned black beans, rinsed well
package of pre-chopped cabbage cole saw mix
red wine vinegar
extra virgin olive oil
juice from one lime
salt, pepper to taste
In This Recipe
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.