Mexican Coleslaw

Mexican Coleslaw.
Fresh, quick, delicious lunch.
1 package coleslaw mix
1/2 can black beans drained and rinsed
1 cup frozen corn, thawed
1/2 cup chopped red onion
2 Tbs chopped jalapenos
2 Tbs dried cranberries. Garlic Salt
Cumin
Cayenne Pepper
Mexican Oregano
Dressing:
1 Tbs honey (or maple syrup if vegan)
1/4 olive oil
1 tsp ACV
Juice of 1/2 orange
Orange zest
Tapatio (a couple shakes)

Mix together salad ingredients. Mix dressing together in a bowl with a fork. Pour over coleslaw. Mix together. Serve with tortilla chips. Extra- precooked shrimp, sprinkle taco seasoning over and squeeze fresh orange juice, mix together and add to slaw.

Today, I had a page of coleslaw mix in my fridge that needed to be used. I am trying to avoid going to the store so it was a “what’s in the pantry” challenge. This quarantine feels like a continual episode of Chopped. I did not have lime but the fresh orange really made this light and refreshing with the spice and jalapenos. The cranberries added a nice pop that really played well off the other flavors. It made a delicious, light lunch to enjoy in the AZ sunshine. You can keep it vegan or add some shrimp for a more filling meal.

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